Couscous Royale

Instructions

1. 1

   Season lamb and chicken generously with salt, pepper, and half of the ras el hanout. Heat 2 tablespoons olive oil in a large couscousier or Dutch oven over medium-high heat. Brown the meat in batches until golden on all sides, about 4 minutes per batch. Remove and set aside.

2. 2

   Add remaining olive oil to the pot along with onions and garlic. Sauté until softened, about 5 minutes. Stir in tomato paste, remaining ras el hanout, cumin, coriander, turmeric, cinnamon, paprika, and cayenne. Cook until fragrant, about 2 minutes.

3. 3

   Return the lamb to the pot and add chicken broth plus enough water to cover the meat by 2 inches. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.

4. 4

   Add the chicken thighs, carrots, and turnips to the pot. Continue simmering covered for another 30 minutes until vegetables begin to soften.

5. 5

   Add tomatoes, cabbage wedges, and chickpeas to the broth. Simmer for 15 minutes more. Add zucchini during the last 10 minutes of cooking.

6. 6

   Meanwhile, prepare the couscous by placing it in a large bowl. Add 1 teaspoon salt and drizzle with 1 tablespoon olive oil, rubbing to coat the grains. Pour 3 cups boiling broth from the stew over the couscous, cover tightly with plastic wrap, and let stand for 10 minutes. Fluff with a fork and stir in butter and golden raisins.

7. 7

   Grill or pan-fry the merguez sausages in a skillet over medium heat until cooked through and nicely charred, about 8–10 minutes, turning occasionally.

8. 8

   To serve, mound the couscous on a very large serving platter. Arrange the lamb, chicken, and merguez sausages on top. Surround with all the vegetables and chickpeas. Ladle some of the fragrant broth over everything and garnish generously with fresh cilantro and parsley. Serve additional broth and harissa paste on the side.