🇱🇾 Libya cuisine · #2
Libyan Couscous with Lamb
Time120 min
Serves6
Ingredients11
Steamed couscous served with lamb broth, chickpeas and "busla" — sweet onions with raisins — the Friday and celebration dish in Libya.
Ingredients
Method
- Brown one onion with the lamb, paste and spices; add chickpeas and water and cook in the base of the couscoussier.
- Moisten the couscous with water and oil, rub with your hands and steam over the pot for 20 minutes.
- Tip out, rub again, sprinkle with salted water and steam a second time.
- For the busla, cook 3 sliced onions with raisins, cinnamon and a little broth until caramelised.
- Toss the couscous with butter and some broth; serve topped with meat, chickpeas and busla.