1 quantity couscous (see 30-minute recipe, page 134)
1 teaspoon saffron threads
2 tablespoons warm water
1 tablespoon olive oil
1 tablespoon butter
2 onions, thinly sliced
2 tablespoons sultanas
2–3 cinnamon sticks
2 tablespoons honey
salt and pepper
Place the beef in a heavy-based saucepan or the base of a tagine with the onion and spices. Pour in just enough water to cover and bring to the boil. Reduce the heat, cover and simmer for 25–30 minutes.
Meanwhile, prepare and cook the couscous following the 30-minute method on page 134.
To make the tfaia, place the saffron in a small bowl, add the measurement water and leave to soak. Heat the oil and butter in a heavy-based frying pan, stir in the onions and cook for 2–3 minutes. Add the sultanas, cinnamon sticks, saffron water and honey and season. Reduce the heat, cover and cook gently for 10–15 minutes.
Remove the beef from the cooking liquid, spoon over the couscous on a serving plate and top with the tfaia. Strain the liquid into a jug and serve separately.