Dinner · 105 min · moroccan

Couscous Tfaya (Caramelized Onion & Raisin)

This is the kind of Moroccan dinner you’ll make on repeat — couscous and lamb, 105 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups Couscous
• 1.5 lb Lamb
• 4 Onion
• 1.5 cups Raisins
• 0.5 cup Almonds
• 3 tbsp Honey
• 2 tsp Cinnamon
• 1 tsp Ginger
• 1 tsp Turmeric
• 3 tbsp Butter
• 0.25 cup Olive oil
• 2 tsp Salt

Steps

1. Braise the lamb with one chopped onion, ginger, and turmeric in 2 cups of hot water for 60 minutes until tender. The meat should be savory; the sweetness comes later.
2. Meanwhile, slice the remaining onions thin and cook them low and slow in butter for 30 minutes until deeply caramelized — mahogany, sweet, and jammy.
3. Stir the raisins, honey, and cinnamon into the onions and cook 10 minutes more into the tfaya: a dark, glistening, sweet onion confit.
4. Steam the couscous three times until feather-light, working butter through at the end.
5. Mound the couscous on a platter, arrange the lamb in the center, and crown everything with the tfaya. Scatter toasted almonds over the top.
6. The magic is in each bite carrying sweet onion, savory lamb, and fluffy couscous together. Tfaya turns couscous into a celebration.

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