Couscous Royale

About This Recipe

The grand Moroccan feast: steamed couscous served with lamb, chicken, merguez sausage, and a rich broth of chickpeas, turnips, and courgettes.

Ingredients

Serves 6

• 500 gcouscous
• 300 glamb shoulder, cubed
• 300 gchicken thighs
• 4 pcsmerguez sausages

Instructions

1. 1

   Cook meats

   Brown lamb and chicken in a large pot. Add onion, tomato paste, and spices. Cover with water and simmer 1 hour.

2. 2

   Add vegetables

   Add carrots, courgettes, turnip, and chickpeas. Cook 30 more minutes.

3. 3

   Steam couscous

   Steam couscous over the broth, fluffing with butter and olive oil.

4. 4

   Serve

   Grill merguez. Mound couscous, arrange meats and vegetables on top, ladle broth over.

Variations

• •

  Make vegetarian with just chickpeas and root vegetables.

Storage

Store in fridge up to 3 days.