Moroccan Couscous with Caramelized Onions and Raisins

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This festive Moroccan couscous is crowned with tfaya, a slowly caramelized onion and raisin topping perfumed with honey, cinnamon, and toasted almonds. Sweet, fragrant, and golden, it is traditionally served at celebrations and pairs beautifully with slow-cooked lamb or chicken.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 11 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 14 gSugar
• 9 gProtein
• 290 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the caramelized onion and raisin topping

• 3 large yellow onions, halved and thinly sliced
• 1/2 cup golden raisins
• 1/3 cup slivered almonds
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons unsalted butter
• 1/2 cup water

For the couscous

• 2 cups instant couscous
• 2 1/4 cups warm low-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon fine sea salt

For garnish

• 2 tablespoons chopped fresh cilantro or flat-leaf parsley
• Extra toasted slivered almonds
• Pinch of ground cinnamon
• 1 teaspoon toasted sesame seeds

Directions

1. Melt the butter in a heavy-bottomed pot over medium-low heat. Add the sliced onions and a pinch of salt; cook slowly, stirring often, for 20 to 25 minutes until the onions are deeply golden brown and caramelized.
2. Stir in the honey, cinnamon, and ginger, and cook for 1 minute until fragrant. Add the raisins and water, stir to combine, and bring to a gentle simmer.
3. Cover the pot, reduce heat to low, and cook the tfaya for about 15 minutes, allowing the raisins to plump and the liquid to reduce into a thick, glossy syrup that coats the onions.
4. While the tfaya simmers, toast the slivered almonds in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant. Stir half into the finished tfaya and reserve the rest for garnish.
5. Prepare the couscous: bring the chicken broth to a boil with the olive oil and salt. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes. Fluff thoroughly with a fork to separate the grains.
6. Transfer the couscous to a wide serving platter or shallow bowl and shape it into a round mound with a shallow well in the center.
7. Spoon the warm tfaya mixture generously over the couscous, letting the glossy onions and raisins cascade down the sides.
8. Scatter the reserved toasted almonds, fresh cilantro, a pinch of cinnamon, and sesame seeds over the top. Serve warm, alongside roasted chicken or lamb if desired.

Cook’s Notes

• Caramelize the onions patiently over medium-low heat; rushing them over high heat will make them taste sharp rather than sweet.
• For deeper color and aroma, bloom a small pinch of saffron in a spoonful of warm water and stir it in with the honey.
• The tfaya can be made up to 3 days ahead and reheated gently, which makes this an excellent dish for entertaining.
• For a more substantial meal, serve the couscous and tfaya alongside slow-braised Moroccan chicken or lamb with chickpeas.
• A scattering of fresh pomegranate seeds on top adds jewel-like color and a tart contrast that brightens the sweetness.

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