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Kusksi bil-Bsal (Steamed Couscous with Caramelized Onion and Chickpea Stew)
Fluffy steamed couscous grains saturated with savory broth and topped with braised lamb, tender chickpeas, and a sweet-savory heap of cinnamon onions.
The story
Originating in the historic kitchens of Tripoli and the coastal plains of western Libya, Kusksi bil-Bsal is the undisputed crown of grand hospitality, cooked for weddings, religious festivities, and Friday family lunches. Unlike common Maghrebi vegetable couscous, this celebratory preparation features a rich onion topping (bsal) that undergoes a complex two-stage cooking technique: raw onions are steamed directly over the boiling lamb broth in a couscoussier (kiskas) to absorb savory vapor, then transferred to a pot and slowly caramelized with smen, cinnamon, and spiced gravy.
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