Vegetable Couscous with Taya (Caramelized Raisins)

Ingredients

• 400 g Medium couscous semolina (medium grain)
• 400 ml Boiling water (hot water)
• 2 c. à soupe Olive oil (for fluffing the couscous)
• 1 gros Yellow onion (thinly sliced)
• 500 g Boneless chicken meat (cut into pieces)
• 1 c. à café Ground ginger (or freshly grated)
• 1 c. à café Ground turmeric
• 1 c. à café Sweet paprika
• 1 pincée Saffron (optional)
• 1 c. à café Salt
• 0.5 c. à café Ground black pepper
• 2 moyennes Fresh tomatoes (diced)
• 1 bouquet Fresh cilantro (whole)
• 2 moyennes Carrots (sliced into rounds)
• 300 g Butternut squash (cut into cubes)
• 2 moyennes Zucchini (cut into half‑rounds)
• 150 g Dried chickpeas (soaked overnight)
• 1.5-2 L Water for the broth (for cooking the couscous and the sauce)
• 100 g Raisins
• 1 c. à soupe Sunflower oil (for the taya)
• 1 c. à soupe Sugar or honey (to caramelize the raisins)
• 1 c. à soupe Light butter (half‑salted) (optional, add at the end of cooking)

Instructions

1. Soaking the chickpeas

   Rinse the dried chickpeas, place them in a large bowl, cover with cold water and let soak overnight (minimum 8 hours).

   Time: PT12H

2. Cut the vegetables

   Thinly slice the onion, cut the carrots into rounds, the butternut squash into cubes, the zucchini into half‑rounds, coarsely chop the cilantro.

   Time: PT15M

3. Sauté the meat

   In the bottom of the couscoussier, heat 1 tbsp olive oil and 1 tbsp sunflower oil, add the sliced onion and sauté 2‑3 min. Add the meat, 1 tsp ground ginger, 1 tsp ground turmeric, paprika, salt, pepper and a pinch of saffron. Lightly brown for 5 min.

   Time: PT8M

   Temperature: medium

4. Pressure‑cook the sauce

   Add the chopped tomatoes, whole cilantro, carrots, drained chickpeas, the squash (if you are cooking it now) and cover with water up to 1.5‑2 L. Close the pressure cooker and cook at full pressure for 40‑45 min.

   Time: PT45M

5. Caramelize the raisins

   In a small pan, heat 1 tbsp sunflower oil, add the raisins, 1 tbsp water and the sugar or honey. Cook over medium‑low heat 5‑7 min until the raisins are glossy and slightly sticky.

   Time: PT7M

   Temperature: medium

6. Cook the couscous

   Bring 400 ml water to a boil with a pinch of salt. Pour the couscous into a bowl, cover and let rest 5‑7 min. Fluff with 2 tbsp olive oil using a fork.

   Time: PT10M

   Temperature: boiling

7. Assemble the dish

   Spread the couscous in a large serving dish, make a well in the center, pour the sauce and vegetables into it, place the meat in the center, add the taya on top. Sprinkle with melted pink butter if desired.

   Time: PT5M

8. Cleaning

   Wash the couscoussier, the pressure cooker, the pan and the used utensils.

   Time: PT20M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

80 g

Fat

12 g

Fiber

10 g

Ingredient Substitutions

• Instead of Medium couscous semolina: whole wheat semolina
• Instead of Olive oil: sunflower oil
• Instead of Boneless chicken meat: veal, beef
• Instead of Fresh tomatoes: canned crushed tomatoes
• Instead of Fresh cilantro: parsley
• Instead of Butternut squash: turnips
• Instead of Dried chickpeas: canned chickpeas
• Instead of Raisins: dried apricots
• Instead of Sunflower oil: olive oil
• Instead of Light butter (half‑salted): unsalted butter

Equipment Needed

• Couscoussier
• Pressure cooker (instant‑pot style)
• Large pot or stockpot
• Frying pan
• Mixing bowl
• Wooden spoon
• Colander (optional)
• Serving dish (optional)

Critical Steps — Do Not Skip

• Brown the meat (step 3)
• Pressure‑cook the sauce (step 4)
• Caramelize the raisins (step 5)
• Fluff the couscous correctly (step 6)

Chef Tips from the Video

• Infuse the saffron in a little hot water before adding for a more intense color and aroma.
• Lightly toast the dry couscous for 2‑3 min before adding water for a nutty flavor.
• Use chicken broth instead of water to enrich the couscous flavor.

Troubleshooting

Storage

Refrigerator: Store the couscous and sauce separately in airtight containers for 2 to 3 days.

Freezer: Cooked couscous freezes for 1 month; the sauce freezes for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the chickpeas the day before.
• Pre‑cook the meat and keep it refrigerated before the day of.
• Prepare the taya 30 min ahead and gently reheat before serving.