Couscous Tfaya

Ingredients

• 1 kilo mutton lamb meat (medium-sized pieces)
• ½ couscous
• 2 onions (sliced)
• 2 tomatoes (cubes)
• A bunch parsley
• ½ kilo carrots (cut in large pieces)
• ½ kilo turnip
• ¼ of a cabbage (small)
• 4 zucchini beads
• ½ kilo pumpkin
•  1 can chickpeas (drained and boiled)
• 2 chili red peppers (optional)
• ½ cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ginger powder
• 1 teaspoon turmeric
• ¼ teaspoon saffron (dissolved in water/optional)
• 4 cups water (boiled)

For the Tfaya:

• 3 onions slices
• 1 tablespoon butter (or vegetable oil)
• ½ cup raisins (washed and soaked in cold water for a quarter of an hour)
• ¼ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon ginger
• ½ teaspoon cinnamon
• ¼ teaspoon sugar
   

Method

1. Stir fry the onions in the oil, add the meat and spices, stir well.
2. Add the tomatoes, then the boiling water, cover the pot for 1/2 hour, then add carrots, turnips and cabbage.
3. Meanwhile, prepare couscous, by tossing two cups of cold water and mix with ¼ cup of olive oil.
4. When steam is seen from the couscous cooking pot, add the couscous and let it cook for 1/4 hours.
5. Remove the pot from the fire, sprinkle the couscous with cold water, a tsp of salt and a tsp of olive oil.
6. Add the rest of the vegetables, then let the couscous cook for another quarter of an hour.
7. During this, prepare the tfaya: stir fry the onions in oil, or butter, or a mixture of them, then add the spices and cook over low heat for 1/4 hours. Then add the raisins and continue stirring until the onion turns golden in color.
8. Couscous is served in a large dish with meat, vegetables and tfaya onions sauce.