Fluffy steamed couscous topped with a sweet caramelised onion and raisin sauce — a festive Algerian classic.
Couscous tfaya is one of Algeria's most celebratory dishes. The fluffy hand-rolled couscous is topped with tfaya — a slow-cooked sauce of caramelised onions, raisins, cinnamon and saffron that creates an extraordinary sweet-savoury balance. It is typically served at weddings and family celebrations. The couscous is steamed three times over the broth for the lightest, airiest texture.
Serves 6
Brown lamb in 1 tbsp oil. Add stock, salt, half the cinnamon and ginger. Simmer covered 60 minutes until tender.
Cook onions in 2 tbsp oil over low heat for 30 minutes, stirring often, until deeply caramelised. Add raisins, honey, remaining cinnamon and saffron water. Cook 10 more minutes.
Moisten couscous with water, fluff with fingers. Steam over the lamb broth for 20 minutes. Fluff again with a fork and a knob of butter.
Mound couscous on a large platter. Place lamb pieces on top.
Spoon tfaya over the centre. Garnish with toasted almonds. Serve with extra broth on the side for moistening.
Take your time with the onions — 30 minutes minimum for real caramelisation.
Soak the raisins in warm water first for plumper results.
Steaming couscous over broth rather than boiling it makes a huge textural difference.
Use chickpeas instead of lamb for a vegetarian version.
Add preserved lemon zest to the tfaya for a tart contrast.
Store couscous and tfaya separately. Refrigerate for 3 days. Reheat with a splash of broth.
Couscous tfaya is a dish of the western Algerian regions and is closely related to Moroccan couscous traditions. The sweet onion topping shows the influence of Andalusian cooking brought by Moorish settlers.
Yes, though traditional hand-rolled couscous steamed three times gives a superior texture. Instant couscous still works well for weeknight cooking.
Per serving · 6 servings total
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