Couscous Royale

🛒 Ingredients

• Medium grain couscous (dry) 50 g · 180 kcal
• Lamb shoulder, boneless 100 g · 250 kcal
• Chicken thigh, boneless, skinless 100 g · 165 kcal
• Merguez sausage 50 g · 150 kcal
• Carrot 60 g · 24 kcal
• Turnip 60 g · 17 kcal
• Zucchini 60 g · 10 kcal
• Onion 40 g · 16 kcal
• Canned chickpeas, drained 50 g · 82 kcal
• Canned crushed tomatoes 50 g · 10 kcal
• Olive oil 10 g · 90 kcal
• Cumin powder 1 g · 0 kcal
• Coriander powder 1 g · 0 kcal
• Sweet paprika 1 g · 0 kcal
• Turmeric powder 1 g · 0 kcal
• Ginger powder 1 g · 0 kcal
• Black pepper 1 g · 0 kcal
• Saffron threads 0 g · 0 kcal
• Fresh cilantro and parsley, for garnish 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the lamb and chicken pieces until browned on all sides, then remove and set aside.
2. Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Stir in crushed tomatoes and all the dry spices (cumin, coriander, paprika, turmeric, ginger, black pepper, saffron).
3. Return the seared lamb and chicken to the pot. Add enough water or chicken broth to cover the meats and bring to a simmer. Cook for 60 minutes.
4. Add carrots, turnips, and chickpeas to the pot. Continue to simmer for another 30 minutes, or until vegetables are tender.
5. During the last 15 minutes, add zucchini and merguez sausages to the pot. Meanwhile, prepare the couscous according to package instructions.
6. Serve the fluffy couscous on a large platter, topped with the rich meat and vegetable stew. Garnish with fresh cilantro and parsley.