Couscous Tfaya with Chicken and Majhoul Dates

Name: Couscous Tfaya with Chicken and Majhoul Dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds coucous (durum wheat recommended); Kosher salt; 1/2 teaspoon turmeric; 1 cup lukewarm water; 4 tablespoons butter, melted, plus 4 tablespoons; Olive oil; 2 small Cornish hens or 4 medium quails, cut into small pieces; 1 large red onion, julienned, plus 1 large red onion, finely chopped; 4 stems parsley, finely chopped; 2 1/2 tablespoons ground ginger; 1 teaspoon ground black pepper; 1 generous pinch saffron; 1 1/2 tablespoons cinnamon; 3 bay leaves; 1 teaspoon Ras el Hanout (a mixture of 37 aromatic spices) or, a pinch clove and a pinch nutmeg; 2 cups water; 4 tablespoons honey; 1 cup garbanzo beans, pre-cooked or soaked overnight; 1 cup seedless raisins; 20 majhoul dates or 1 pound biskra or deglat-nour dates; 1/2 cup roasted, skinless almonds; Note: A couscoussier or a pot and fine-meshed strainer and a thick heavy pot are recommended for cooking Moroccan food

Servings: persons

1 1/2 pounds coucous (durum wheat recommended)
Kosher salt
1/2 teaspoon turmeric
1 cup lukewarm water
4 tablespoons butter, melted, plus 4 tablespoons
Olive oil
2 small Cornish hens or 4 medium quails, cut into small pieces
1 large red onion, julienned, plus 1 large red onion, finely chopped
4 stems parsley, finely chopped
2 1/2 tablespoons ground ginger
1 teaspoon ground black pepper
1 generous pinch saffron
1 1/2 tablespoons cinnamon
3 bay leaves
1 teaspoon Ras el Hanout (a mixture of 37 aromatic spices) or, a pinch clove and a pinch nutmeg
2 cups water
4 tablespoons honey
1 cup garbanzo beans, pre-cooked or soaked overnight
1 cup seedless raisins
20 majhoul dates or 1 pound biskra or deglat-nour dates
1/2 cup roasted, skinless almonds
Note: A couscoussier or a pot and fine-meshed strainer and a thick heavy pot are recommended for cooking Moroccan food

1
Pour the couscous in a large bowl, add salt, to taste, 1/2 teaspoon turmeric, 1 cup lukewarm water, 4 tablespoons of the melted butter.
2
Mix and let rest for 15 minutes, until the water is absorbed.
3
Preheat a thick pot.
4
Add olive oil and heat.
5
Add Cornish hen or quail and brown for a few minutes.
6
Add the chopped and julienned onion, parsley, remaining butter, spices, salt, and 2 cups water.
7
Cook for 15 minutes.
8
Add honey, garbanzo beans, raisins, and simmer for another 15 minutes.
9
Add water as needed.
10
Add the dates.
11
Simmer for 5 minutes, or until the dates are hot.
12
Separate the couscous grains by rubbing both hands together.
13
Make sure there are no lumps.
14
Fill the bottom of the couscoussiere (or pot) with 1 1/2 gallons water.
15
Bring to a boil.
16
Put the couscoussiere (or fine-meshed sieve) on top.
17
When the vapor comes up, pour the couscous in the top (sieve), and let it steam for 15 to 20 minutes, until tender and spongy.
18
On a large platter, spread a 1-inch thick layer of couscous.
19
Add some pieces of Cornish hen or quail around the middle.
20
Then pour over the surface onions, raisins, and garbanzo beans.
21
Garnish with dates, the roasted almonds, and the rest of the sauce.
22
Serve hot.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 pounds coucous (durum wheat recommended), Kosher salt, 1/2 teaspoon turmeric, 1 cup lukewarm water, and more.

Yes, Couscous Tfaya with Chicken and Majhoul Dates falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!