Couscous Royale

Steps

1. 01

   Brown lamb and chicken in olive oil in a large pot or couscoussier base. Remove and set aside.

   ~15 min

2. 02

   Sauté onions until soft, then stir in tomato paste and ras el hanout. Return meats, cover with water, and simmer gently for 1 hour.

   ~70 min

3. 03

   Add carrots and chickpeas; continue simmering 20 minutes. Add zucchini for the final 15 minutes so they stay intact.

   ~35 min

4. 04

   Meanwhile, grill or pan-sear merguez until browned. Prepare couscous by steaming twice (or use the boil-and-cover method), fluffing with butter between steams.

   ~25 min

5. 05

   Season the broth generously with salt. Mound couscous on a large platter, make a well, and arrange meats, sausages, and vegetables on top.

   ~5 min

6. 06

   Ladle broth into a bowl on the side. Garnish with cilantro and serve with harissa for guests to stir into their bowls.

   ~2 min