Moroccan Tfaya Couscous Recipe | MAGGI® Arabia

Moroccan Tfaya Couscous



  • 1 whole chicken, cut into 8 parts
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 coriander parsley bouquet
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 teaspoon cinnamon
  • Pinch of saffron
  • 1 teaspoon white pepper
  • 2 cups chickpeas
  • For the Tfaya:
  • 5 big onions, sliced
  • 1 cup dried raisins, soaked in water
  • 1 tablespoon canola oil
  • 2 tablespoons honey
  • 3 cinnamon sticks
  • ½ teaspoons cinnamon
  • 2 tablespoons orange blossom water
  • For the Couscous:
  • 3 cups hot water
  • 2 tablespoons olive oil
  • Pinch of cinnamon
  • Roasted almonds to serve

How to Prepare

  1. Heat oil in a pan, and cook the chicken from both side until golden brown.
  2. Add the spices, onion, saffron and coriander parsley bouquet.
  3. Add MAGGI® Chicken Bouillon and about 2 cups of water.
  4. Cover and let cook until the chicken is tender.
  5. Add the chickpeas to the chicken when it’s done and keep cooking for 10 more minutes.
  6. Meanwhile, heat the canola oil in a frying pan, and add the onions. Cook until tender.
  7. Add the cinnamon sticks, honey and raisins. Caramelize on low heat until we obtain an onion marmalade.
  8. Add the orange blossom water and remove from the heat.
  9. Mix the couscous with water and olive oil in a large bowl. Cover and let it steam for 15 minutes.
  10. Serve the steamed couscous topped with chicken chickpeas sauce and onion marmalade then sprinkle with almonds.

Nutritional Info


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