Fluffy couscous with mixed meats and vegetable broth.
The grand Moroccan feast: steamed couscous served with lamb, chicken, merguez sausage, and a rich broth of chickpeas, turnips, and courgettes.
Serves 6
Brown lamb and chicken in a large pot. Add onion, tomato paste, and spices. Cover with water and simmer 1 hour.
Add carrots, courgettes, turnip, and chickpeas. Cook 30 more minutes.
Steam couscous over the broth, fluffing with butter and olive oil.
Grill merguez. Mound couscous, arrange meats and vegetables on top, ladle broth over.
Steam couscous twice for the lightest texture.
Make vegetarian with just chickpeas and root vegetables.
Store in fridge up to 3 days.
Per serving (450g / 15.9 oz) · 6 servings total
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