Couscous royal express
Discover this quick and easy royal couscous, made without a couscousier! A treat for the whole family…
Ingredients · Servings 4 people
- 500g mutton or lamb (breast and neck)
- 2 chicken thighs cut in half
- 8 merguez sausages
- 200g couscous (medium grain)
- 6 fresh tomato units
- 3 onion units
- 2 tbsp ras el hanout
- 1 tsp ground cumin
- harissa (powdered, in a tube or in a box)
- 3 Spanish peppers
- 2 units pepper
- olive oil
- 2 carrot units
- 2 small courgettes
- 2 turnip units
- 1 eggplant
- 1 can of chickpeas with juice included
Method · 20 min
- Heat the oil in a large casserole dish. Brown the pieces of meat in it and let them cook while preparing the vegetables.
- Cut the zucchini and eggplant into large cubes (do not peel them). Peel the turnips and cut them into large wedges. Halve the chilies and bell peppers, remove the seeds and white parts. Cut into strips. Peel and slice the onions.
- Remove the meat from the pot and discard the fat, without washing the pot to retain the meat juices. Add a little oil and lightly brown the onion. Add the spices and cook for 1 minute to fully release their aromas. Add the vegetables, stir well, and pour in 1 liter of hot tap water. Season generously with salt. Return the meat to the pot and simmer for 30 minutes. Ten minutes before the end of cooking, add the chickpeas, including any liquid they've released.
- Meanwhile, rinse the semolina thoroughly in hot water (this will help it absorb the liquid). After the meat has cooked for 20 minutes, remove some of the broth and strain it before pouring it over the semolina (1 1/2 parts broth to 1 part semolina). Stir quickly, cover, and let it sit for 5 minutes.
- While the semolina is absorbing the liquid, prick the merguez sausages thoroughly with a fork or the tip of a knife. Cook them in a non-stick pan without any added fat. This will help them release most of their fat.
- Place the couscous in a large dish and arrange the drained meat and vegetables on top. Serve separately a bowl of plain cooking juices and another bowl with cooking juices flavored with harissa.
- mutton or lamb (breast and neck) 500g
- Chicken cut in half, 2 thighs
- merguez sausages, 8 units
- couscous (medium grain) 200 g
- fresh tomato 6 units
- Onion 3 units
- ras el Hanout 2 tbsp
- ground cumin 1 tsp
- Harissa (powdered, in a tube or box)
- Spanish pepper 3
- Pepper 2 units
- Carrot 2 units
- small courgette 2 units
- Turnip 2 units
- eggplant 1 unit
- Chickpeas with juice included, 1 can
