Couscous · Stuffed Sausage
Couscous Bel Ossbane
Photo: Rais67 / Wikimedia Commons · Public Domain
The filling leans on herbs as much as meat — mint, parsley and chard often outweigh the meat inside the casing.
Steamed couscous is served alongside osbane, a sausage made by stuffing sheep's stomach or intestine casing with rice, chard, parsley, mint and spiced offal, then simmered and pan-browned. It's eaten across Tunisia, especially in the days after Eid al-Adha.
Why it's made this way: The stuffed-sausage tradition reflects the practice of using every part of the sacrificial sheep, turning offal and rice into a dish substantial enough to anchor a family couscous.
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