Dinner · 75 min · mediterranean

Couscous Royale

Couscous does the heavy lifting here, with lamb shoulder rounding it out. A Mediterranean dinner that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Couscous
• 1.5 lb Lamb shoulder
• 1.5 lb Chicken thighs
• 8 oz Merguez
• 2 cups Chickpeas
• 4 Carrots
• 3 Zucchini
• 3 Turnips
• 1/4 cup Harissa
• 2 tbsp Ras el hanout

Steps

1. Brown the lamb and chicken in batches until deeply crusted; set aside.
2. Soften onion and ras el hanout 5 minutes, add water or stock, and braise the meats covered 40 minutes.
3. Add the carrots, turnips, and chickpeas; simmer 20 minutes, then the zucchini for the last 10 — each vegetable should be tender but distinct.
4. Brown the merguez separately and slice on the bias.
5. Steam the couscous: pour over boiling salted water, cover 5 minutes, then fluff with olive oil and a fork until every grain separates.
6. Mound the couscous on a platter, arrange the meats and vegetables over it, and ladle over the fragrant broth.
7. Serve with harissa on the side — never stirred in — so each diner sets their own fire level.

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