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Couscous Royale

Updated February 23, 2016
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This richly spiced dish makes a colorful Moroccan feast.

Freezing Information: Freeze for up to 1 month.

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time1 min

Cooking Time - Text80

Cooking Methodstewing

CostModerate

Moderate

Total Timeunder 2 hours

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturemeaty, spiced

Ingredients

  • 2 tbsp olive oil
  • 1 lb 5 oz (600g) boneless leg of lamb, cut into bite-sized chunks
  • 6 chicken legs, about 3 lb 3 oz (1.5kg)
  • 1 red bell pepper, seeded and diced
  • 1 eggplant, cut into 1in (2.5cm) pieces
  • 1 large red onion, sliced
  • 2 garlic cloves, finely chopped
  • 4 tsp harissa (hot Moroccan chile paste)
  • 1 tbsp sweet paprika
  • 1 tsp ground turmeric
  • 2 medium zucchini, sliced
  • 1 cup chicken stock
  • 15 oz (420g) can chickpeas, rinsed and drained
  • 14.5 oz (400g) can chopped tomatoes
  • 6 oz (175g) chorizo, thickly sliced
  • Salt and freshly ground black pepper
  • Large sprig of thyme
  • 1 bay leaf
  • 2¼ cups couscous
  • Chopped cilantro, to garnish
  • Large flameproof casserole

Instructions

Heat the oil in the casserole over medium-high heat. Add the lamb and chicken and cook, turning occasionally, about 6 minutes. Transfer to paper towels to drain.

Add the eggplant, red pepper, onion, and garlic to the casserole and cook, stirring occasionally, about 4 minutes. Stir in the harissa, paprika, and turmeric and cook for 1 minute.

Return the lamb and chicken to the casserole. Add the zucchini, stock, beans, tomatoes, and chorizo and season with salt and pepper. Bring to a boil. Reduce the heat to low and cover. Simmer about 1 hour, or until the meats are tender.

Strain the mixture in a colander set over a wide skillet. Transfer the meat and vegetables to a platter and cover to keep warm. Boil the strained liquid over high heat for about 5 minutes, or until slightly reduced. Season with salt and pepper.

Bring 3 cups water and ½ tsp salt to a boil in a large saucepan. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender, about 5 minutes. Stir the meats and vegetables into the couscous. Pour the sauce on top and sprinkle with the cilantro. Serve hot.

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