Couscous Royal

Ingredients

• 4 cups couscous grains
• 500g lamb, cut into chunks
• 500g chicken pieces
• 3 merguez sausages
• 3 carrots, cut into chunks
• 2 turnips, cut into chunks
• 1 small pumpkin, cut into chunks
• 1 small cabbage, quartered
• 1 tsp ras el hanout
• Chickpeas, soaked and cooked

Instructions

1. 1In the base of a couscoussier, brown the lamb and chicken with ras el hanout and a little oil.
2. 2Add water to cover, bring to a simmer, and cook for 30-40 minutes until the meat starts to become tender.
3. 3Add the carrots, turnips, pumpkin, cabbage and cooked chickpeas, and continue simmering for another 30 minutes until the vegetables are tender.
4. 4Meanwhile, steam the couscous grains over the simmering stew in the couscoussier's top basket, fluffing with oiled hands between steamings, repeating three times for a light, fluffy texture.
5. 5Grill or pan-fry the merguez sausages separately until cooked through.
6. 6Mound the fluffy couscous on a large serving platter.
7. 7Arrange the meats, sausages and vegetables over and around the couscous.
8. 8Ladle some of the broth over the top and serve the rest on the side.

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