ROYAL COUSCOUS

My first royal couscous :)

Serves : 4 (or 6)

For the broth :

- 2 liters water

- 140 gr tomato paste

- 1 celery rib with leaves

- 1 onion

- 1 or 1,5 tsp ras el hanout (if not available use 1 tsp ground cumin)

- 3 tbsp olive oil

- 1,5 Tbsp salt

Meat :

- 4 pieces of chicken

- 4 pieces of lamb (neck)

- 4 pieces of veal

- 4 spicy sausages

Vegetables (cut in pieces) :

- 2 zucchinis

- 3 carrots

- 2 turnips (medium)

- 2 celery ribs

- 250 gr dried chickpeas (or canned chickpeas, 1 big can)

Couscous granules : 400 gr

For the hot sauce :

- some stock

- Harissa (hot chili sauce)

We also need a steamer for cooking couscous. If not available I'll tell you how to cook the couscous granules without it.

The steps :

First, cook the dried chickpeas (previously soaked during 1 day) for about 1 hour or until soft.

The chickpeas soaking in water since 1 day...

In a shallow pan, pour the 3 tbsp olive oil together with the tomato paste, let it cook for 1 minute, then add the water, the onion, the celery rib, the salt and the spices (ras el hanout or cumin). While the water is heating up, clean the meat and fry them quickly in a frying pan until brown, then put each piece in the water and let cook covered and over a gentle heat.

the meat (spicy sausages, veal, lamb, chicken) and the vegetables...

it's optional but I like to precook the meat in order to get a thin brown crust... 

Meanwhile, prepare the couscous granules :

If you have a couscous steamer* : Pour 2 tbsp olive oil in the granules, stir well. Heat up 25 cl water (1 cup) and pour it over the couscous granules (in a bowl, add salt) Stir well to remove the lumps (with a fork or the palms of the hand). Then grease the steamer with butter and pour the couscous granules in it.

the couscous pan, steamer on top...

The greased steamer...

After 30 min the chicken should be done (check it out), remove from the stock, reserve it and put the steamer on the top of the pan. You will remove 2 times the couscous granule from the steamer before the end of the process, pour it in a bowl and mix with a fork to remove the lumps. Put back in the steamer and then over the pan.

Meanwhile, prepare the vegetables, clean and cut in pieces the vegetables. After 30~40 min remove the lamb (it should be done but check it before) and add the carrots, turnips and celery in the stock, cook for more 20~25 min. 10 minutes before the end add the zucchinis and the chickpeas (previously cooked or canned ones).

Meanwhile, cook the spicy sausages in a frying pan and reserve in another pan together with the chicken and the lamb, add about 1 cup (like 25 cl) of the stock over it and heat up to sustain warm.

"unlumping" the couscous granules...

Remove one last time the couscous granules from the steamer, mix with a fork and place it in a large dish. Remove the vegetables from the stock and put them around, serve the meat in another dish or the same. In another bowl, mix some broth with a bit of harissa (hot chili sauce) and serve it with the rest of the dish.

the harissa and the hot broth...

*If you don't have any couscous steamer, boil 50 cl water with 2 or 3 Tbsp olive oil and salt then pour the 400 gr couscous granules, let rest 10 min covered out of the heat. Stir time to time with a fork to remove the lumps.

Bon appétit