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Kosksi bil Allouch (Tunisian Spicy Lamb Couscous)

Name: Kosksi bil Allouch (Tunisian Spicy Lamb Couscous)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Tunisia
Ingredients: 500 g medium semolina couscous grains; 750 g bone-in lamb shoulder or neck chops, cut into large chunks; 60 ml extra-virgin olive oil; 1 piece large yellow onion, finely chopped; 3 tbsp Tunisian harissa paste; 3 tbsp concentrated tomato paste; 1 tbsp ground tabil spice blend (coriander, caraway, garlic powder, chili); 150 g cooked chickpeas (soaked overnight or canned); 3 piece medium carrots, peeled and halved lengthwise; 2 piece zucchini, trimmed and sliced into thick rounds; 200 g kabocha squash or pumpkin, cut into large wedges; 2 piece long green mild peppers (such as Anaheim or banana peppers); 1 tsp fine sea salt

Fluffy steamed semolina perfumed with spicy harissa broth, tender lamb, chickpeas, and sweet root vegetables.

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The story

Tunisian couscous—recognized on UNESCO's Intangible Cultural Heritage list—is distinct from other North African iterations through its signature red color and assertive spice profile. Prepared in a two-tiered steamer called a keskes (couscoussier), the coarse semolina grains absorb the aromatic steam rising directly from simmering lamb, fiery harissa, and fragrant tabil.

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