FRIJE

Instructions

• 1.   Bone the leg of lamb and cut it into 4 cm cubes. Marinate them in olive oil and herbs de provence for 1 hour.
• 2.   Brush the chicken with olive oil and sprinkle with fleur de sel. Cook it on a rotisserie in the oven for 1 to 1.5 hours.
• 3.   Peel all the vegetables and onions, and cut them into large cubes.
• 4.   Sauté the pieces of neck in olive oil in a couscoussier, remove them and add all the vegetables to sauté except for the zucchini.
• 5.   Cover with water, add salt, tomato paste, peeled tomatoes, saffron, paprika, Ras el hanout, and the pieces of neck.
• 6.   Let it simmer for 1 to 1.5 hours, add the zucchini after 30 minutes of cooking and the chickpeas 20 minutes before the end of cooking.
• 7.   Prepare the couscous by steaming it in the top of the couscoussier and rolling it several times, adding butter at the end.
• 8.   Skewer the marinated lamb pieces alternating with one or two pieces of onions.
• 9.   Cook them on a grill or barbecue.
• 10.   Cook the merguez on a grill or barbecue.
• 11.   Cut the chicken.
• 12.   Serve everything accompanied by harissa (according to taste).

Nutritional information *