Golden Couscous Tfaya with Caramelized Onions and Lamb

Ingredients

Instructions

1. 1

   In a large pot, heat 1 tbsp olive oil over medium-high heat. Add lamb pieces and brown on all sides for 4-5 minutes.

2. 2

   Add ground ginger, turmeric, salt, black pepper, cinnamon stick, and saffron with its soaking water. Stir to coat the lamb in spices.

3. 3

   Pour in 2 cups water, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lamb is tender.

4. 4

   Place couscous in a large bowl. Add 1 tbsp olive oil and 1/2 tsp salt, then pour 1.5 cups boiling water over couscous. Cover and let sit for 5 minutes, then fluff with a fork and stir in 2 tbsp butter.

5. 5

   While lamb cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add sliced onions and cook, stirring often, until soft and golden, about 10-12 minutes.

6. 6

   Add raisins, honey, and ground cinnamon to the onions. Cook, stirring, until onions are deeply caramelized and mixture is sticky and fragrant, about 5 more minutes.

7. 7

   In a dry pan over medium heat, toast slivered almonds until golden, about 2-3 minutes. Set aside.

8. 8

   Mound couscous on a large serving platter. Arrange lamb and some of its broth around the couscous.

9. 9

   Spoon the caramelized onion and raisin tfaya over the couscous. Drizzle with a little more lamb broth for moisture.

10. 10

    Sprinkle toasted almonds over the top. Serve hot, ensuring each serving has couscous, lamb, and tfaya.

Nutrition Facts

Per Serving