Moroccan Couscous Tfaya

(via chef de home)



Couscous 1/2 Cup
1/2 Cup Vegetable Stock

1 Cup chickpeas
1/3 Cup Cranberries (dried cranberries or use golden/black raisins)
1 onion (sliced into rings, about 1 cup when sliced)
1/2 Cup coriander leaves (fine chopped)
1 lemon (juice and zest, about 1.5 tbsp lemon juice)
1 dried red pepper (broken in half, optional)
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Cayenne Pepper
(or substitute for 2,5 tbsp of Morroccan spice)
1 garlic clove
Olive oil
Salt & pepper

1. To Cook Couscous : In a wide bowl, add couscous and boiling stock (or water if using). Mix well with spoon, in case of stock, taste stock for seasoning and adjust . if using water, add 1/4 teaspoon salt and stir to combine. Cover with a lid and set aside for 5 minutes or until all water has been absorbed.
2. After 5 minutes, check if couscous is done or add a little more boiling water and cover until done. If done, fluff with fork and set aside.
3. To make tfaya, heat olive in a deep heavy bottom skillet/pan. When oil is hot, add sliced onions and broken whole red pepper (if using), cook stirring once­in­a­while until onion are soft and started to caramelize (8­10 minutes). Remove whole red pepper after first 4 minutes.
4. At this stage add all spices (cumin, coriander, cayenne), minced garlic and saute stirring frequently for 1 minute. Now, add chickpeas.
5. Mix chickpeas with spices, add 1/4 tsp salt and 1/4 tsp black pepper. and saute for another 2 minutes.
6. Add lemon zest and juice, stir combine. Remove from heat.
7. Mix in cooked couscous and cranberries. Use a slotted spoon or big fork to mix everything. Taste and adjust salt and black pepper.
8. Before serving add chopped cilantro (coriander leaves). Serve warm or at room temperature.


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