Food Network: Couscous Tfaya with Chicken and Majhoul Dates

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Couscous Tfaya with Chicken and Majhoul Dates
Recipe courtesy of Rafih Benjelloun

Ingredients
1 1/2 pounds coucous (durum wheat recommended)
Kosher salt
1/2 teaspoon turmeric
1 cup lukewarm water
4 tablespoons butter, melted, plus 4 tablespoons
Olive oil
2 small Cornish hens or 4 medium quails, cut into small pieces
1 large red onion, julienned, plus 1 large red onion, finely chopped
4 stems parsley, finely chopped
2 1/2 tablespoons ground ginger
1 teaspoon ground black pepper

1 generous pinch saffron
1 1/2 tablespoons cinnamon
3 bay leaves
1 teaspoon Ras el Hanout (a mixture of 37 aromatic spices) or, a pinch clove and a
pinch nutmeg
2 cups water
4 tablespoons honey
1 cup garbanzo beans, pre-cooked or soaked overnight
1 cup seedless raisins
20 majhoul dates or 1 pound biskra or deglat-nour dates
1/2 cup roasted, skinless almonds

Note: A couscoussier or a pot and fine-meshed strainer and a thick heavy pot are
recommended for cooking Moroccan food

Directions
Pour the couscous in a large bowl, add salt, to taste,
1/2 teaspoon turmeric, 1 cup lukewarm water, 4 tablespoons of the melted butter.
Mix and let rest for 15 minutes, until the water is absorbed.

Preheat a thick pot. Add olive oil and heat. Add Cornish hen or quail and brown
for a few minutes. Add the chopped and julienned onion, parsley, remaining butter,
spices, salt, and 2 cups water. Cook for 15 minutes.

Add honey, garbanzo beans, raisins, and simmer for another 15 minutes. Add water
as needed. Add the dates. Simmer for 5 minutes, or until the dates are hot.

Separate the couscous grains by rubbing both hands together. Make sure there are

no lumps. Fill the bottom of the couscoussiere (or pot) with 1 1/2 gallons water.
Bring to a boil. Put the couscoussiere (or fine-meshed sieve) on top. When the
vapor comes up, pour the couscous in the top (sieve), and let it steam for 15 to
20 minutes, until tender and spongy.

On a large platter, spread a 1-inch thick layer of couscous. Add some pieces of
Cornish hen or quail around the middle. Then pour over the surface onions,
raisins, and garbanzo beans.

Garnish with dates, the roasted almonds, and the rest of the sauce. Serve
hot.