Couscous Royale

Ingredients

• 1 lb lamb shoulder, cut into large chunks
• 1 lb bone-in chicken thighs
• 4 merguez sausages
• 14 oz canned chickpeas, drained
• 2 cups medium couscous
• 2 carrots, cut into chunks
• 2 small turnips, quartered
• 2 zucchini, cut into chunks
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tomatoes, chopped
• 1 tsp ras el hanout
• Pinch of saffron
• 1 tsp ground cumin
• 1 tsp paprika
• 3 tbsp olive oil
• 2 tbsp butter
• Salt and pepper
• 7 cups water or broth
• Harissa, to serve

Before you cook

• Cut the lamb into large chunks and the vegetables into sturdy pieces.
• Chop the onion, mince the garlic, and chop the tomatoes.

Steps

1. Heat the olive oil in a large pot over medium-high heat and brown the lamb on all sides, then remove it.
2. Add the onion and garlic to the pot and cook for 4 minutes until softened.
3. Stir in the ras el hanout, saffron, cumin and paprika and cook for 1 minute until fragrant.
4. Return the lamb to the pot along with the tomatoes and chickpeas.
5. Pour in the water, bring to a boil, then cover and simmer for 1 hour 15 minutes.
6. Add the chicken thighs, carrots and turnips, and simmer for 25 minutes more.
7. Add the zucchini and simmer for a final 10 minutes until all the meat and vegetables are tender.
8. Grill or pan-sear the merguez sausages separately until browned and cooked through.
9. Tip the couscous into a wide bowl, ladle over 2 cups of the hot broth from the stew, cover, and let it steam for 8 minutes.
10. Fluff the couscous with the butter and a fork, breaking up any clumps.
11. Mound the couscous on a large platter and arrange the lamb, chicken, merguez and vegetables on top.
12. Ladle more broth over everything and serve with harissa on the side.