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Kosksi bil Allouch (Tunisian Couscous with Lamb)
Fluffy semolina grains steamed over a fiery tomato and lamb broth laden with root vegetables and squash.
The story
Couscous is Tunisia's undisputed culinary cornerstone, distinguished from its Maghrebi neighbors by a deep crimson sauce fueled by harissa and tomato concentrate. Traditionally prepared for family reunions on Fridays, the dry grains are steamed multiple times in the top vessel of a couscoussier while absorbing the vapor of the simmering lamb broth beneath.
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