Couscous Royale
Couscous Royale
Ingredients
- 1 lb (454 g) boneless lamb shoulder, trimmed of fat and cut into large chunks
- 6 bone-in skinless chicken thighs
- 1 tbsp (15 ml) olive oil
- 1 tbsp butter
- 1 onion, diced
- 3 garlic cloves, chopped
- 1 pinch saffron
- 1/2 cup (125 ml) white wine
- 2 cups (300 g) turnips, peeled and cut into chunks
- 2 cups (260 g) carrots, peeled and cut into chunks
- 2 cups (170 g) green cabbage, cut into chunks
- 1 can (14 oz/398 ml) diced tomatoes
- 2 tbsp couscous spices (ras el hanout, see note)
- 1 tsp cumin
- 4 cups (1 litre) chicken broth or water
- 6 merguez sausages
- 2 cups (300 g) zucchini, cut into chunks
- 1 can (14 oz/398 ml) chickpeas
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp cilantro, finely chopped
- Harissa, to taste
- 3 cups (750 ml) chicken broth or water
- 1 tbsp butter
- 3 cups (600 g) couscous
- 1/4 cup (35 g) raisins
Instructions
- In a large pot over medium-high heat, brown half the meat on all sides in the oil and butter. Season with salt and pepper. Transfer to a plate. Repeat with the remaining meat. Transfer to the plate and set aside.
- In the same pot, sauté the onion, garlic and saffron. Deglaze with the wine. Return the meat to the pot. Add the turnips, carrots, cabbage, tomatoes, spices and broth. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 35 minutes.
- Add the sausages to the pot and cook for 10 minutes. Add the remaining ingredients. Bring to a boil, cover and cook for 10 minutes or until the zucchini is tender but still has a bit of crunch. Adjust the seasoning. Skim the broth for fat, as needed.
Couscous Royale