Dish

Couscous bil-bosla

Tunisian couscous with lamb

Couscous bil-bosla is made by first cooking the lamb in a large pot with onions, garlic, and a variety of spices. Once the lamb is cooked, it is removed from the pot and set aside. The vegetables, including carrots, turnips, and chickpeas, are then added to the pot and cooked until they are tender. The couscous is cooked separately and then added to the pot along with the lamb. The dish is then served hot and garnished with fresh herbs.

African cuisine› North African cuisine› Tunisian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Couscous bil-bosla is a traditional Tunisian dish that has been enjoyed for centuries. It is believed to have originated in the Berber tribes of North Africa and has since spread throughout the region. The dish is typically served during special occasions such as weddings and religious festivals.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains lamb. It is also not suitable for those with gluten allergies as it contains couscous.

Variations

There are many variations of couscous bil-bosla, with some recipes calling for the addition of raisins or prunes. Some recipes also call for the use of chicken instead of lamb.

Presentation and garnishing

Couscous bil-bosla is typically served in a large communal dish, with the lamb and vegetables arranged on top of the couscous. The dish is often garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

To make this dish even more flavorful, try adding a pinch of saffron to the pot while cooking the lamb and vegetables.

Side-dishes

Couscous bil-bosla is typically served with a side of harissa, a spicy chili paste that is popular in North African cuisine. It can also be served with a side of bread or salad.