Entree: Libya – كسكس بالبصلة ➤ Kuskus bil Basla (Couscous with Onions)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 6 large onions, about 3 lb (1.4 kg), peeled and thinly sliced
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) tomato paste
- 1 tsp (2.6 g) ground cumin
- 1 tsp (2.6 g) ground turmeric
- 1/2 tsp (1.3 g) ground cinnamon
- 1 tsp (5 g) harissa or 1/2 tsp (1 g) red pepper flakes (optional)
- 6 cups (1.4 L) lamb or beef stock (or water)
- 2 cups (300 g) fine semolina couscous
- 2 tbsp (30 g) unsalted butter or ghee
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (15 g) fresh cilantro or flat-leaf parsley, chopped
- Lemon wedges for serving

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Season the lamb pieces with 1 tsp salt and 1/2 tsp pepper and brown in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onions to the pot and cook, stirring occasionally, until deeply browned and caramelized, about 25–30 minutes. If the pan becomes too dry, add a splash of stock or water to prevent burning.
3. Stir in the tomato paste, cumin, turmeric, cinnamon, and harissa (if using). Cook 2–3 minutes until fragrant, scraping up any browned bits.
4. Return the seared lamb to the pot, add the stock to cover, bring to a simmer, then reduce heat to low. Cover and simmer gently until lamb is tender, about 1 to 1 1/2 hours. Toward the end, remove the lid and simmer a few minutes more to concentrate the sauce if needed; adjust salt and pepper.
5. While the stew is simmering, prepare the couscous: place the semolina couscous in a large bowl, drizzle with 1 tbsp (15 ml) olive oil and sprinkle with a pinch of salt. Add 1 1/4 cups (300 ml) boiling water or hot stock, cover tightly and let steam 5–10 minutes. Fluff with a fork and break up any clumps, then stir in the butter until melted. For a lighter texture, transfer the couscous to a steamer and steam once or twice briefly, fluffing between steamings.
6. When the lamb and onion sauce is ready, taste and adjust seasoning. Stir in chopped cilantro or parsley.
7. To serve, mound the steamed couscous on a large platter or individual plates and spoon the lamb and richly reduced onion sauce over the top. Serve with lemon wedges to squeeze over the dish.