Moroccan Couscous Tfaya with Chickpeas and Cranberries

My festive take on Moroccan Classic Couscous Tfaya

Posted On: Oct, 31 |  Author:
Moroccan Couscous Tfaya with Chickpeas and Cranberries
Diet Info: DF GF F LF Na LS VG V Fa

I am enjoying a bowl of, my version of, delicious couscous tfaya while writing this post. I made couscous with spiced chickpeas, caramelized onions, and cranberries yesterday, this preparation is similar to a famous Moroccan couscous dish called "couscous tfaya".

One thing is certain even before I tell you what this dish is and how I made it - i.e. spices in couscous have married even better the next day and has made this side dish hearty, filling, warming, and scrumptious, even without any accompaniments.  conclusion? THE FIRST hurrah of holiday dinners season! make-ahead, refrigerate and forget.

This is definitely a contender for holiday-style grand family meals (with an option to make-ahead). Sweetness of cranberries pairs very well with sweet caramelized onions, and spiced chickpeas. Lemony couscous here act as a great flavor balancing element with warmth and heat of cumin, coriander, and cayenne!

What is Couscous Tfaya? 

Couscous Tfaya is one of classic Moroccan preparation where Tfaya refers to sweet caramelized onions and raisins. This recipe is traditionally cooked with a exotic warm spice blend called Ras El Hanout, though, I have used, cumin, coriander, and cayenne pepper only. Just so you know, the traditional spice blend also has cinnamon and nutmeg which I have not used in this recipe. Also, for my vegan/vegetarian take, I have used chickpeas to make vegetarian Couscous Tfaya, often it is prepared with lamb or chicken.

I have made many changes to Moroccan classic Couscous Tfaya to make it suitable for my need and taste. Like classic version has raisins where as I used cranberries to add some sweet and sour taste, some color, and festivity. for all these reasons, I won't call my preparation Couscous Tfaya, but an  interpretation of classic version with my taste stamp :)

Warm and comforting bowl of Couscous with spiced chickpeas, and caramelized onions, with some festive sweetness and color from cranberries.

Serving Couscous Tfaya

No matter how prepared, spices, sweet elements, and earthy couscous really go great together.

First of all, let me tell you that my couscous tfaya recipe is VEGAN, no butter/dairy or meat products used. However, I enjoyed tfaya with glass of salted buttermilk to balance the warmth of spices. For keeping the vegan theme, consider serving a glass of orange/apple juice on the side. Or if you not so particular about going vegan, then yogurt or sour cream also make great spice-balancing and cooling sides options. 

Couscous tfaya is best served warm or at room temperature. If serving next day, keep refrigerated, then bring to room temperature before serving.

Make it your own!

I will not force you to use home cooked chickpeas, but, I like chickpeas cooked little longer than the canned version for this recipe. It totally can be because I always boil fresh chickpeas at home (just my personal taste). You can try canned or both, and be a better judge of your taste/liking. As per me, if you using canned chickpeas, cook them a little more for softer texture before using in the recipe below. Also, you can replace chickpeas with cooked cannellini beans too!

Couscous Tfaya, couscous cooked with spiced chickpeas, and caramelized onions.

Warm and comforting bowl of Couscous with spiced chickpeas, and caramelized onions, with some festive sweetness and color from cranberries. loving it!

Couscous Tfaya, warm, spiced, and lemony couscous with sweet caramelized onions, cranberries, and chickpeas.

From ChefDeHome Archives

Previous years, these day, I was cooking:

1 years ago, Strawberry Basil Mojito
2 years ago - on break from blogging :)
3 years ago, Pan Fried Tofu with Bell Peppers and Egg-less Chocolate Cake

I hope you will enjoy cooking and eating my take on Couscous Tfaya. 

Until next post...... have a great weekend and Happy Halloween once again!

Few hearty stews/curries to accompany Couscous Tfaya:

Coconut Curry Chicken Karahi Chicken Curry Roasted Game Hen with Stuffing

Moroccan Couscous Tfaya with Chickpeas and Cranberries

5 (1 review)
Moroccan Couscous Tfaya with Chickpeas and Cranberries
Total Time: Prep Time: Cook Time: Cuisine: Mediterranean () Difficulty: Easy
Yields: 4 Servings - Serves: 4
(3 substantial or 4 side servings.)

Ingredients

Couscous
Couscous tfaya
Smart Swap: You can also use brown rice or qunioa or millet instead of couscous.

Directions

  • Step for Recipe - Moroccan Couscous Tfaya with Chickpeas and Cranberries 1. To Cook Couscous : In a wide bowl, add couscous and boiling stock (or water if using). Mix well with spoon, in case of stock, taste stock for seasoning and adjust . if using water, add 1/4 teaspoon salt and stir to combine. Cover with a lid and set aside for 5 minutes or until all water has been absorbed.
    Step for Recipe - Moroccan Couscous Tfaya with Chickpeas and Cranberries 2. After 5 minutes, check if couscous is done or add a little more boiling water and cover until done. If done, fluff with fork and set aside.
  • Step for Recipe - Moroccan Couscous Tfaya with Chickpeas and Cranberries 3. To make tfaya, heat olive in a deep heavy bottom skillet/pan. When oil is hot, add sliced onions and broken whole red pepper (if using), cook stirring once-in-a-while until onion are soft and started to caramelize (8-10 minutes). Remove whole red pepper after first 4 minutes. Additional Notes: I have only added pepper to add some flavor to oil. Make sure to remove red pepper and discard. Note: use whole red pepper only if you like some heat.
    Step for Recipe - Moroccan Couscous Tfaya with Chickpeas and Cranberries 4. At this stage add all spices (cumin, coriander, cayenne), minced garlic and saute stirring frequently for 1 minute. Now, add chickpeas.
  • Step for Recipe - Moroccan Couscous Tfaya with Chickpeas and Cranberries 5. Mix chickpeas with spices, add 1/4 tsp salt and 1/4 tsp black pepper. and saute for another 2 minutes.
    Step for Recipe - Moroccan Couscous Tfaya with Chickpeas and Cranberries 6. Add lemon zest and juice, stir combine. Remove from heat.
  • Step for Recipe - Moroccan Couscous Tfaya with Chickpeas and Cranberries 7. Mix in cooked couscous and cranberries. Use a slotted spoon or big fork to mix everything. Taste and adjust salt and black pepper.
    Step for Recipe - Moroccan Couscous Tfaya with Chickpeas and Cranberries 8. Before serving add chopped cilantro (coriander leaves). Serve warm or at room temperature.
Savita's Notes:

Serve with glass of seasoned low-fat buttermilk or sour cream on the side. For vegan version, serve with glass of orange juice on the side.

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7 Responses

  1. This was wonderful! I would personally like it spicier. My husband thought it was spicy. I added some cut up zucchini just to add more vegetables. I did use cinnamon and nutmeg and black raisins and no cranberries. Tomorrow I will add some spinach. Look forward to more recipes from you.
    ★ ★ ★ ★ ★
  2. This is just awesome dear!!I can have one full bowl!!
  3. @momandkids @Selma Ali, thank so much. This couscous has become a favorite lunch-box item in my kitchen. thank for stopping by and sharing your thoughts.
  4. @simplycooking, I am glad to share this recipe with you all. :)
  5. Couscous Tfaya is everyday dish in my house. We make our family recipe with caramelized onions, and sultans. You idea of using cranberries is a good idea too!
  6. couscous, chickpeas and cranberries! few of my favourite! :)?
  7. love couscous. your moroccan take on couscous looks delicious. thank for sharing recipe.