Welcome to HomeyEats Recipes!

At HomeyEats Recipes, you’ll find a curated collection of healthy, homemade recipes that celebrate flavors from around the globe, with a special focus on Moroccan cuisine. Our goal is to bring the joy of cooking to your kitchen, offering diverse and nutritious options that are easy to prepare and share with loved ones. From Moroccan tagines to fresh salads, hearty soups, and more, each recipe reflects our passion for world gastronomy and home-cooked goodness.

Join us on a flavorful journey, and let’s make cooking an enjoyable and nourishing experience for everyone! 

Moroccan Couscous recipe with Vegetables and Caramelized Onions (Tfaya)

 

Serves: 5-6 people

Cooking Time: Approximately 1.5 to 2 hours

 

Introduction

 

Moroccan couscous with tfaya is a festive and flavorful dish made with steamed couscous, slow-cooked meat, and a sweet caramelized onion and raisin topping. Tfaya gives the dish a perfect balance of sweet and savory flavors, making it a favorite for special occasions in Morocco.

 

Ingredients

 

For the Couscous:

• 2 cups fine or medium couscous

• 2 tbsp olive oil or butter

• ½ tsp salt

• 2 cups hot water

 

For the Meat Stew:

• 500g lamb or beef (cut into chunks)

• 1 large onion (chopped)

• 2 tbsp olive oil

• 1 tsp ground ginger

• 1 tsp turmeric

• 1 tsp cinnamon

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 4 cups water

• 1 can (400g) chickpeas (drained)

 

For the Tfaya (Sweet Onion Topping):

• 2 large onions (thinly sliced)

• ½ cup raisins (soaked in warm water for 10 minutes)

• 2 tbsp butter

• 1 tsp ground cinnamon

• 2 tbsp honey

• ¼ tsp salt

 

Instructions

 

Step 1: Cook the Meat Stew

1. Heat olive oil in a large pot. Add chopped onions and sauté until translucent.

2. Add meat, ginger, turmeric, cinnamon, black pepper, and salt. Stir well.

3. Pour in water, cover, and let it simmer for 45 minutes to 1 hour until the meat is tender.

4. Add chickpeas in the last 10 minutes of cooking.

 

Step 2: Prepare the Couscous

1. Place couscous in a large bowl. Drizzle with olive oil or melted butter and fluff with a fork.

2. Pour hot water over the couscous, cover, and let it absorb for 5 minutes.

3. Fluff again with a fork to separate grains. Steam for 5-10 minutes over a couscous steamer for the best texture.

 

Step 3: Make the Tfaya

1. Melt butter in a pan and add sliced onions. Cook on low heat for 15 minutes until soft.

2. Add cinnamon, honey, salt, and raisins. Stir well and let it caramelize for another 10 minutes.

 

Step 4: Assemble the Dish

1. Place the couscous on a serving platter.

2. Make a well in the center and add the meat and chickpeas.

3. Top with tfaya and drizzle extra sauce from the meat stew.

 

Tips & Variations

 

✔ For extra flavor, add a pinch of saffron to the meat stew.

✔ Vegetarian version: Replace meat with roasted vegetables like carrots and zucchini.

✔ Serving suggestion: Serve with a side of buttermilk or a fresh salad.

 

Nutritional Information (Per Serving, Approx.)

• Calories: 480

• Protein: 30g

• Carbohydrates: 60g

• Fats: 15g

 

Frequently Asked Questions (FAQ)

 

Q: Can I prepare couscous without a steamer?

A: Yes! Soaking it in hot water and fluffing with a fork works well.

 

Q: Can I store leftovers?

A: Yes, keep in an airtight container in the fridge for up to 3 days.

 

 

 

 

Moroccan recipe Caramelized Roasted Chicken with Confit Olives (Djej Muhammar)

Cooking Time: 1 hour 45 minutes - 2 hours

Total Time: Approximately 4 hours

Introduction

 

“Djej Mehamer” is a traditional Moroccan roasted chicken dish known for its rich, spiced marinade and golden crispy skin. It is often served with preserved lemons and olives, making it a favorite for special occasions and family gatherings.

 

Ingredients

 

For the Chicken Marinade:

• 1 whole chicken (about 1.5 kg)

• 2 tbsp olive oil

• 1 tbsp butter (softened)

• 1 tsp ground ginger

• 1 tsp paprika

• 1 tsp turmeric

• ½ tsp cumin

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 3 cloves garlic (minced)

• Juice of 1 lemon

• 1 tbsp chopped parsley & cilantro

• 1 preserved lemon (cut into quarters)

 

For Cooking:

• 1 large onion (sliced)

• 1 cup green or purple olives

• 1 tbsp butter

• 1 cup water

 

Instructions

 

Step 1: Marinate the Chicken

1. In a bowl, mix olive oil, butter, ginger, paprika, turmeric, cumin, black pepper, salt, garlic, lemon juice, and herbs.

2. Rub this mixture all over the chicken, including under the skin.

3. Stuff the chicken cavity with preserved lemon quarters. Let it marinate for at least 1 hour (or overnight for deeper flavor).

 

Step 2: Cook the Chicken

1. In a large pot, heat butter and sauté onions until soft.

2. Add the marinated chicken and cook on medium heat, turning occasionally until golden brown (about 10-15 minutes).

3. Add 1 cup of water, cover, and let simmer for 45 minutes until the chicken is fully cooked.

4. Remove the chicken and place it on a baking tray. Broil in the oven at 200°C (400°F) for 10 minutes to crisp the skin.

 

Step 3: Serve

1. Place the chicken on a serving platter.

2. Pour the onion sauce over it and garnish with olives.

 

Tips & Variations

 

✔ For an extra crispy skin, rub a bit of butter before roasting.

✔ For more flavor, marinate the chicken overnight.

✔ Serving suggestion: Serve with Moroccan bread (Khobz) or steamed couscous.

 

Nutritional Information (Per Serving, Approx.)

• Calories: 520

• Protein: 45g

• Carbohydrates: 10g

• Fats: 30g

 

FAQ

 

Q: Can I use chicken thighs instead of a whole chicken?

A: Yes! Adjust the cooking time to 25-30 minutes.

 

Q: How long can I store leftovers?

A: Store in an airtight container in the fridge for up to 3 days.

 

 

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