Cousous Tfaya

1 small chicken, skin removed and cut up; or 1 kg (about 2 lbs.) lamb, cut into 3" to 4" pieces
1 very large onion, thinly sliced
1 tablespoon ginger
2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons cinnamon
1 teaspoon Ras El Hanout
1/4 teaspoon saffron threads, crumbled
1 teaspoon smen (Moroccan preserved butter, optional)
1/4 cup olive oil or vegetable oil
6 cups (about 1 1/2 liters) water
***** For the Tfaya *****
2 very large onions (about 1 kg), thinly sliced
1 cup raisins, soaked in water for 15 minutes, then drained
4 tablespoons butter
4 tablespoons sugar or honey
1 teaspoon pepper
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon saffron threads, crumbled
1/2 cup water
***** For the Couscous *****
1/2 kg (about 1 lb.) dry couscous
2 tablespoons vegetable oil
1/2 to 1 teaspoon salt
1 to 2 tablespoons butter
1/2 cup fried almonds
1 hard boiled egg per person, whole or sliced (optional )
Cook the Chicken or Lamb

In the bottom of a couscoussier, mix the chicken or lamb with the onion, spices, oil and smen. Over medium heat, brown the meat, turning occasionally, for about 15 minutes.

Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender – a little more than an hour for the chicken, and about 2 hours or more for the lamb.
Check the level of the broth occasionally, especially towards the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous and additional to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste.

Make the Tfaya

While the meat is cooking, mix the sliced onions, raisins, spices, and sugar or honey in a large saucepan. Add the butter and water, cover, and bring to a simmer. Continue simmering for a half hour or longer over medium-low or low heat, stirring occasionally, until the onions are very soft and golden. Add water only if the liquids evaporate before the onions are cooked.
Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Turn off the heat, and set the caramelized onions aside. Reheat the onions prior to serving.

Steam the Couscous

The couscous will be steamed three times over the simmering meat. Begin this process while the tfaya is cooking.

Serving the Couscous Tfaya

Empty the couscous into the large bowl, and break it apart. Gently mix in a tablespoon or two of butter, and two ladles of sauce.

Spread about one-third of the couscous on a very large serving plate or platter, and pour a ladle of sauce all around. Arrange half of the chicken or meat in the center, and top with some of the caramelized onions and raisins.

Mound the remaining couscous over the meat to conceal it, and generously ladle more sauce all around the couscous. (Reserve some sauce to offer on the side, if desired.) Place the remaining chicken or lamb in the center of the mound or couscous, and top with the remaining caramelized onions and raisins. Decorate with the fried almonds and hard-boiled eggs.

Serve immediately. Tradition is to gather round the couscous, with each person eating from his own side of the plate.