Couscous bel Osbane
Couscous with osbane — the stuffed sausage of herbs, rice and offal that makes this a feast-day plate.
Serves 5 · 120 min
Per portion
| Calories | 818 kcal |
|---|---|
| Protein | 38.6 g |
| Carbohydrates | 99.1 g |
| Fat | 26.8 g |
| Saturated fat | 6.2 g |
| Sugars | 6.1 g |
| Fibre | 10.1 g |
| Sodium | 1642.6 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 450 g couscous
- 4 pieces osbane sausage
- 300 g lamb
- 200 g cooked chickpeas
- 2 carrots
- 2 potatoes
- 2 mgharfa kbira tomato paste
- 1 mgharfa kbira harissa
- 4 mgharfa kbira olive oil
Method
- Start the red broth with the lamb, tomato paste and harissa.
- Lower the osbane in whole and let it poach gently so it does not split.
- Steam the couscous over the broth in stages.
- Add the vegetables and chickpeas to the broth to finish.
- Serve the grain soaked in broth with the osbane sliced thickly on top.