Ingredients for 6 to 8 servings
1 small chicken, cut into 6 pieces
6 merguez (small spicy fresh lamb sausages)
6 skewers of cubed lamb
6 courgettes, cut in half
6 carrots, cut in half
500g pumpkin or squash cut in cubes or (even better) 6 turnips
8 tbsp. raisins
8 tbsp. almonds or pine nuts
250 g (8 oz.) chick peas, soaked overnight
150 g (5 oz.) butter
a large bunch of coriander, chopped
a pinch of saffron
ground cinnamon
1 tsp. pepper
salt to taste
6 litres (24 cups) chicken stock
1 kg (2 1/4 lb.) pre- cooked couscous
4 wedges of salt-preserved lemon
100 g (6 tbsp.) olive oil
2 tbsp clear honey
harissa sauce Harissa
Method
1) cut the carrots and courgettes into 7 cm/ 3 inch pieces and cut these in half lengthways, trim the pumpkin or squash, remove the seeds with a spoon and discard them, peel and cut into pieces the same size as the carrots and courgettes
2) place the chicken into the bottom of a couscoussier with the chick peas, saffron, salt, pepper, cinnamon, honey and chicken stock and cook over a medium high heat for 1 1/4 hours, skim off any scum, 30 minutes later add the carrots to the cooking broth, simmer for 10 minutes then add the courgettes, pumpkin , squash or turnips, to the broth, season to taste
3) 20 minutes before the chicken is cooked, soak the couscous according to the packet instructions, transfer it to the calender of the couscousier ( if you are not using a couscoussier, transfer to a steamer or large sieve lined with muslin and place over the vegetable pan, cover and stem as directed.
4) remove the couscous, place it in a large deep platter, and separate the grains by rubbing them between your palms,. pour 5-8 tbsp of lightly salted cold water over the top, separate the grains and let rest 10 minutes.
5) grill the merguez sausages and the lamb.
6) pour the olive oil over the couscous and separate the grains return the couscous to the top of the couscoussier and after the steam starts to escape, fluff the grains of couscous with the butter
7) 3 minutes before serving add the coriander to the broth
8) Traditionally you would arrange the couscous on a large serving platter or bowl, make a small well in the middle for the meat and surround with the vegetables, raisins, almonds and preserved lemon and serve the broth in individual bowls, allowing people to help themselves. For a normal dinner party it is best to place the couscous into individual bowls or deep plates with the meat and vegetables added on top. You can either splash the broth over the top or serve the broth in something like a gravy boat for guests to help themselves.
Serve the harissa and preserved lemon cut in small cubes, in small dishes.
Read also:Stock Recipes Baerbadian Cake Recipe
Turkey - Eggplant Imsakaa Recipe
Roast Duck with Port-Garlic Sauce Recipe
Duck and Roasted Walnut Salad Recipe
Boiled Collar Of Bacon With Creamy Mustard Sauce Recipe
