Couscous Tfaya with Chicken and Majhoul Dates
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1892
- Total Fat
- 54
- Saturated Fat
- 19
- Carbohydrates
- 316
- Dietary Fiber
- 30
- Sugar
- 128
- Protein
- 51
- Cholesterol
- 102
- Sodium
- 1794
- Total: 1 hr 50 min
- Prep: 25 min
- Inactive: 15 min
- Cook: 1 hr 10 min
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
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.
Cook’s Note
A couscoussier or a pot and fine-meshed strainer and a thick heavy pot are recommended for cooking Moroccan food