This recipe is made with mutton and chicken, but you can easily change the meats for lamb and/or merguez. I make this often and my family loves it!
Ingredients
Couscous
- 3 cups water
- 2 cups couscous
- 1 tablespoon butter
- 3 tablespoons harissa
- ¼ cup olive oil, or more as needed, divided
- 8 mutton chops, fat removed
- 4 chicken drumsticks
- 1 pinch salt and ground black pepper to taste
- 3 onions, quartered
- water to cover
- 2 tablespoons ground turmeric
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 3 potatoes, cut into chunks
- 3 turnips, cut into chunks
- 3 carrots, sliced lengthwise and cut into chunks
- 1 (6 ounce) can tomato paste
- 2 tablespoons ras el hanout
- 1 (7 ounce) can chickpeas, drained
- 2 zucchini, sliced lengthwise and cut into chunks
- 5 sprigs cilantro, chopped
Directions
Step 1
Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
Step 2
Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
Step 3
Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
Step 4
Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
Step 5
Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
Step 6
Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.
Cook’s Notes:
For homemade ras el hanout, mix: 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 3/4 teaspoon ground cinnamon, 3/4 teaspoon freshly ground black pepper, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cayenne, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves (optional).
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 492 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat4g | 21% |
Cholesterol72mg | 24% |
Sodium358mg | 16% |
Total Carbohydrate57g | 21% |
Dietary Fiber8g | 30% |
Total Sugars7g | |
Protein31g | |
Vitamin C34mg | 170% |
Calcium99mg | 8% |
Iron5mg | 29% |
Potassium1087mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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