Name: Traditional Couscous
Prep time: 40 min
Cook time: 55 min
Yield: 4 servings
Ingredients: 2 chicken thigh; 4 merguez; 300 g of lamb neck; 1 red bell pepper; 1 large onion; 3 zucchini; 4 carrot; 3 turnip; 1 stalk of celery stalk; 1 chickpeas (canned, drained weight); 3 tomato paste; 2 ras el-hanout; 5 olive oil; 1 chicken bouillon cube; 1 bunch of fresh coriander; 2 cup of couscous semolina; 2 cup of water; salt (according to taste); pepper (according to taste)

Traditional Couscous

A traditional dish of Berber origin, couscous is a complete and convivial meal. In its traditional version, it is served with lamb, chicken, and merguez sausages. The main spices used in couscous are cumin, cinnamon, ginger, coriander, cardamom, nutmeg, pepper, and turmeric. However, you can also use a ready-made spice blend like ras el hanout. For extra flavor, add fresh coriander and chili pepper (harissa) according to your taste. If you have a couscous steamer, cook the vegetables and chicken in the lower part and the couscous in the upper part. Otherwise, a simple pot will suffice.

Course: Main course

Preparation time: 40 minutes

Cooking time: 55 minutes

Instructions

1. In a pot, with a tablespoon of olive oil, brown the chicken thighs and the lamb neck previously cut into pieces. Set aside.
2. Clean the bell pepper, zucchini, carrots, turnips, and celery. Peel the carrots and turnips. Remove the seeds from the bell pepper. Peel the celery stalk. Cut all the vegetables into pieces.
3. Peel and finely chop the onion. In a pot, sweat it with a tablespoon of olive oil.
4. Add the vegetables and sauté for a few minutes.
5. Add the ras el hanout, tomato paste, and chicken bouillon cube. Put back the chicken thighs and lamb pieces. Season with salt. Mix and cover with water.
6. Cook over low heat and covered for 45 minutes.
7. Drain and rinse the chickpeas. Add them to the pot 10 minutes before the end of cooking.
8. Adjust the seasoning if necessary and sprinkle with chopped coriander.
9. In a hot skillet without adding any fat, grill the merguez sausages. Set aside.
10. Prepare the couscous. In a large bowl, pour two cups of couscous grains. Add salt and 3 tablespoons of olive oil. Fluff with a fork before adding two cups of boiling water. Cover and let it rest for 5 minutes. Fluff again with a fork.
11. Arrange the chicken thighs, lamb pieces, and merguez sausages on a platter. Serve with the couscous and the vegetables in their broth.