This recipe is made with mutton and chicken but you can easily change the meats for lamb andor merguez I make this often and my family loves it
Prep Time
5 mins
Dificult
Medium
Servings
1 hr 42 mins
Ingredients
Instructions
Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned
about 2 minutes per side. Transfer to a large plate.
Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric
cumin
and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
Stir potatoes
turnips
and carrots into the pot. Simmer
covered
until vegetables start to soften
about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas
zucchini
and cilantro; continue cooking
covered
until zucchini is tender
about 5 minutes.
Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely
5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous
harissa sauce
and remaining cooking liquid in the pot.
Cook’s Note
For homemade ras el hanout
mix: 1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/2 teaspoon ground nutmeg
and 1/4 teaspoon ground cloves (optional).Harissa can usually be found in Mediterranean stores or butchers.
