Lamb and Chicken Couscous
Ingredients
- 800 gLamb shoulder (cut into large chunks)
- 4 pcChicken leg (cut in half)
- 4 pcMerguez sausage (whole)
- 500 gDurum wheat semolina (medium grain)
- 4 pcCarrot (peeled and halved)
- 2 pcNavet (translated from French) (cut into quarters)
- 3 pcZucchini (cut into thick rounds)
- 200 gcanned chickpeas (cooked and drained)
- 2 pcYellow onion (sliced)
- 2 pcRound tomato (diced)
- 4 tbspExtra virgin olive oil
- 30 gUnsalted butter
- 2 tbspCouscous spice mix
- 1 tbspRas el hanout
- 1 pinchGray sea salt
- 1 tbspHarissa (diluted in a bit of broth)
Method
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.
- 1
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
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
Add the carrots and turnips cut into large chunks. Simmer over medium heat. The broth should reduce slowly to concentrate the flavors.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The broth and meat keep for 3 days in the fridge. Store the semolina separately so it doesn't get soggy.
