Kosksi bel Allouch Lamb couscous
Couscous steamed twice over a red lamb sauce with chickpeas and raisins. The Sunday couscous for six.
Serves 6 · 120 min
Per portion (838 g)
| Calories | 1689 kcal |
|---|---|
| Protein | 59.9 g |
| Carbohydrates | 153.6 g |
| Fat | 89.1 g |
| Saturated fat | 16.4 g |
| Sugars | 21.2 g |
| Fibre | 13.5 g |
| Sodium | 2820.3 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 1 kg, shoulder or neck lamb
- 1 large onion
- 3 mgharfa kbira tomato paste
- 3 mgharfa s8ira black pepper
- 2 verres vegetable oil
- 1 kg, fine couscous
- 2 mgharfa kbira olive oil
- 1 L water
- 200 g, soaked overnight chickpeas
- 100 g raisins
- 1/2 mgharfa s8ira turmeric
- 1, hard boiled egg
- to serve fried green peppers (optional)
Method
- Cut the lamb into serving pieces and rub it with half the tomato paste, salt, pepper and a splash of water.
- In the bottom of the couscoussier, soften the onion in the oil, add the rest of the tomato paste and the pepper, then the lamb. Cover with water and let it simmer.
- Rub the couscous grains between your palms with the olive oil and a little water so they separate, then steam them over the sauce for 20 minutes.
- Tip the couscous out, break up any lumps, sprinkle with water and steam it a second time.
- Cook the soaked chickpeas with the turmeric in a separate pot. Soak the raisins and give them a quick boil.
- Moisten the couscous with ladles of the sauce, heap it on a platter and crown it with the lamb, chickpeas, raisins, the egg and fried green peppers.