Lamb and Chicken Couscous

Tender lamb that pulls apart with a fork, served with vegetables soaked in spiced broth. The semolina is worked with butter to stay light and airy.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 2123
• Protein: 119 g
• Carbs: 134 g
• Fat: 120 g

Ingredients

• 800 g Lamb shoulder ( cut into large chunks )
• 4 piece Chicken leg ( cut in half )
• 4 piece Merguez sausage ( whole )
• 500 g Durum wheat semolina ( medium grain )
• 4 piece Carrot ( peeled and halved )
• 2 piece Navet (translated from French) ( cut into quarters )
• 3 piece Zucchini ( cut into thick rounds )
• 200 g Chickpea ( cooked and drained )
• 2 piece Yellow onion ( sliced )
• 2 piece Round tomato ( diced )
• 4 tbsp Extra virgin olive oil
• 30 g Minimum butter sweet
• 2 tbsp Couscous spice mix
• 1 tbsp Ras el hanout
• 1 pinch Gray sea salt
• 1 tbsp Harissa ( diluted in a bit of broth )

Instructions

1. Sear the meats

   In a large pot, heat the olive oil. Brown the lamb and chicken pieces on all sides. The skin should be golden and the juices should stick to the bottom.

2. Start the broth

   Add the sliced onions and tomatoes. Dust with couscous spices and ras-el-hanout. Pour in 2 liters of water. When it boils, skim off any impurities from the surface.

3. Cook long-cooking vegetables

   Add the carrots and turnips cut into large chunks. Simmer over medium heat. The broth should reduce slowly to concentrate the flavors.

4. Prepare the semolina

   Mix the semolina with a little oil and salt. Pour boiling water to cover, then cover. After 5 minutes, fluff with a fork and add the butter to separate each grain.

5. Finishing touches

   Add the zucchinis, chickpeas, and merguez. Cook for another 15 minutes. The zucchinis should be tender but not mushy. At the end of cooking, take a ladle of broth to dilute the harissa before stirring it back into the pot.

Chef's tips

• Never prick the merguez; the fat should stay inside to flavor the broth without making it too oily.
• If you have a couscous steamer, cook the semolina over the broth so it absorbs all the aromas.

Storage

The broth and meat keep for 3 days in the fridge. Store the semolina separately so it doesn't get soggy.