Tunisian couscous with Allouche (lamb)

Tunisian couscous with Allouche (lamb)

tunisian food, tunisian couscous, world food,harbouchanews

Tunisian couscous is diverse, and today we have chosen for you a recipe that is served in weddings and occasions, and on the night of the middle of Ramadan, we find it in every Tunisian home beside the Tunisian tagine and salad. Lamb couscous recipe is easy to prepare and successful!


  • 1 kg lamb meat
  • 1  large onion
  • 3 tablespoons tomato paste
  • 3 tablespoons fresh red pepper
  • 1/2 coffee spoon of black pepper
  • salt
  • 2 cups of oil
  • 1 kg couscous
  • 2 tablespoons olive oil
  • Water
  • 200g chickpeas, pre-soaked in water
  • 100 g raisins (dried grapes)
  • 1/2 coffee spoon turmeric
  • boiled eggs
  • Fried green pepper

How to prepare

  • 1 - Cut the meat and marinate it with half the amount of tomato paste, red pepper and salt and mix the ingredients well with a little water
  • 2- Leave the marinated meat aside until it absorbs all the spices
  • 3 - Prepare the sauce: pour the oil into a saucepan, add the onions, let it fry well and add the marinated meat
  • 4- Add the rest of the tomato paste, red chili and black pepper, add a little water and let the sauce cook on low heat for 10 minutes
  • 5- Preparing the couscous: Pour the couscous into a bowl, add a little oil and sprinkle it with half a cup of water, then crumble it well until the couscous is separated from each other.
  • 6 - We add a liter of hot water to the pot, and when it starts to boil, we put the couscous from above in couscous that is steamed.
  • 7 - After 20 minutes, we pour the couscous into a bowl, sprinkle it with a little water, crumble it well, and then return it to cook again in the steam.
  • 8 - When the couscous is ready, put it in a wide bowl and crumble it well, making sure that the sauce and meat are ready.
  • 9 - Preparation of chickpeas: Boil chickpeas in water with turmeric and a little salt
  • 10- Preparing the raisins: Soak the raisins for an hour in water, then boil it for 5 minutes
  • 11- Drain the chickpeas and raisins from the water, mix them, then pour a little couscous sauce over them
  • 12 - Add the sauce to the couscous little by little until it is watered well and turns red in color, cover and let it rest on one side, after 5 minutes we put the couscous in a serving dish, add chickpeas and raisins, align the meat, eggs and fried green pepper
Adjust the concentration of the sauce and the salt (the sauce should not be too concentrated)

Enjoy your meal
Previous Post Next Post