Couscous Royal
Celebrated French-North African feast: fluffy steamed semolina couscous served with spicy grilled merguez sausages, tender braised lamb shoulder, chicken, and a rich vegetable broth of zucchini, carrots, and chickpeas with fiery harissa.
Ingredients
- • 400g medium semolina couscous (steamed with butter and salt)
- • 4 artisan spicy beef and lamb merguez sausages
- • 400g lamb shoulder (cubed) and 4 chicken thighs
- • Vegetable broth: 2 carrots, 2 courgettes, 2 turnips, 1 tin chickpeas (rinsed), 1 onion, 2 tbsp tomato paste, 1 tbsp ras el hanout, 1L broth
- • Harissa paste and fresh coriander for serving
Preparation Steps
Brown lamb and chicken in olive oil with chopped onion and ras el hanout. Add broth, tomato paste, carrots, and turnips. Simmer covered for 40 minutes.
Add sliced courgettes and chickpeas to the broth; simmer 15 minutes until vegetables are tender.
Grill merguez sausages in a hot pan until charred. Steam couscous in a couscoussier (or steep in boiling broth with butter).
Pile fluffy couscous on a large platter, arrange meats and vegetables around, and serve with bowls of rich spiced broth and harissa on the side.