Couscous Tfaya



  • 8 chicken drumsticks or 4 chicken chops
  • 2 onions, cut in half rings
  • 2 cloves of garlic, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 4 tablespoons flat-leaf parsley, finely chopped
  • 1 teaspoon of ginger powder
  • 1/2 teaspoon of cinnamon
  • 1/2 sachet of saffron powder
  • a few threads of saffron
  • pepper and salt to taste
  • olive oil


  • 4 large onions, cut into half rings
  • 1 cup sultana raisins, soaked in water +
  • 1 teaspoon of orange blossom water
  • 1 teaspoon of ginger
  • 1 teaspoon of cinnamon
  • 1 cinnamon stick
  • A few threads of saffron
  • 1/2 sachet of saffron powder
  • 2 tablespoons of butter
  • 2 tablespoons of honey
  • sunflower or olive oil


  • 2 eggs, boiled
  • handful of almonds, toasted or baked
  • 300 grams of couscous tricolore or natural
  • 1 tablespoon sunflower oil
  • 1 tablespoon of clarified butter



  • Add the chicken drumsticks to the pan. Add the onion, garlic, cilantro, parsley, spices, salt and pepper.
  • Pour a good dash of olive oil over this and mix well.
  • Put the pan on the stove and fry the chicken on high fire on for a while.
  • Reduce the heat, put a lid on the pan and simmer over low heat until the chicken is cooked.
  • Remove the chicken from the pan and add 5 dl of boiling water. Let it boil for a while.


  • Meanwhile, in a pan, fry the onions in a dash of sunflower oil and 3 tablespoons of butter.
  • Add pepper, salt, ginger, cinnamon, the cinnamon stick and the saffron threads and saffron powder.
  • Stew on a low heat for about 20 minutes.
  • Take about 2 dl broth from the pan with chicken and add it to the onions.
  • Add the soaked raisins and let it simmer for another 10 minutes. Add the honey last.


  • Put the couscous in a bowl and add a dash of sunflower oil and 1 teaspoon salt.
  • Rub the sunflower oil well into the couscous.
  • Take 3 dl broth from the pan with chicken and pour it over the couscous. Stir gently. Cover with lid or foil and let stand for 5 minutes.
  • After 5 minutes, gently stir the couscous and work a knob of butter through it.
  • Put the couscous is a bowl and make a well in the center.
  • Place a scoop of Tfaya in the well and arrange the chicken above.
  • Arrange the rest of the Tfaya around the chicken.
  • Garnish with boiled eggs and almonds.