Moroccan Couscous Tfaya

Peel the onions and slice them into thin half-moons. Cover the raisins with hot water, let them soak for 5 minutes, then drain. Rinse the chickpeas thoroughly in a sieve and let them drain. Toast the almonds in a dry pan for 2-3 minutes over medium heat until golden brown and set aside.

Heat olive oil and butter in a deep pan over medium heat. Add the sliced onions with a pinch of salt and gently sauté for 15-20 minutes until soft, golden, and starting to caramelize. Stir occasionally to prevent burning.

Add the cinnamon, turmeric, and saffron (if using), then stir in the raisins and honey. Cook for about 2 more minutes for the spices to become fragrant and the onions to turn glossy.

Add the drained chickpeas, season with salt and ground black pepper, and heat through for 3-4 minutes so all the flavors meld. If the tfaya is too dry, add a little water and simmer briefly until glossy and syrupy.

Meanwhile, bring water for the couscous to a boil in a saucepan with a pinch of salt and a little olive oil. Pour the couscous into a bowl, cover with the boiling water, stir, cover, and let stand for 8-10 minutes. Once done, fluff the couscous with a fork to make it light and fluffy.

Spoon a mound of couscous onto prepared plates, then top with hot onion tfaya, chickpeas, and sauce. Sprinkle with toasted almonds and garnish with chopped flat-leaf parsley to taste. Serve immediately as a main dish.