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Couscous with caramelized onions and raisins served with chicken

Couscous with caramelized onions and raisins served with chicken

INGREDIENTS

For the broth:

500 g of lamb meat

1 chopped onion

1/2 tsp. ginger

1/4 tsp. turmeric

chickpeas soaked the day before or canned like me

1 cinnamon stick

1/2 tsp. white pepper

1 pinch of crushed saffron

Salt

Olive oil

1/2 bunch of coriander and flat-leaf parsley

Water enough to cover the meat

Tfaya:

450 g finely chopped onion

2 tbsp. sugar

1 tbsp. orange blossom water

salt pepper

1/2 tsp. cinnamon

1/2 tsp. turmeric

1/2 tsp. ginger

1/2 cup of raisins (I took the blond and black ones)

Couscous:

280 g of couscous

 

2 teaspoons of vegetable oil

salt

INSTRUCTIONS 

Start by soaking the raisins in boiling water.

Prepare Tfaya:

Melt the butter and add the chopped onions, salt, ginger, turmeric, pepper, and cinnamon. Brown while stirring from time to time so that the onions do not stick.

Pour in 1/4 cup of water and stir everything together. Cover and simmer for approximately 45 minutes, or until the onions are cooked (remember to stir regularly).

Drain the raisins and add them to the onions.

Add the sugar and orange flower. partially cover the saucepan and simmer for approximately 20 minutes or until the onions caramelize, stirring regularly.

Cook the broth.

In the couscous machine, heat the olive oil and add the chopped onion and the lamb.

Brown on all sides.

Add the spices (cinnamon stick, ginger, salt and pepper, turmeric, and saffron).

Add the bunch of coriander and parsley.

Add the water and simmer until the meat comes apart.

Place the top of the couscous machine and cook the couscous as normal, or check the instructions on the link at the top of the page. I steam the couscous three times. Check the water in the sauce; if it decreases too much, add a little hot water.

 

At the conclusion of cooking, add the chickpeas if they are canned chickpeas; otherwise, put them at the start of cooking with the meat.

Arrange the couscous on a big, deep platter. Shape it into a cone and dig a well.

Place the meat in the middle and sprinkle with sauce. Decorate with caramelized onions and raisins.

Decorate with a cooked egg sliced into four if desired.

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