Couscous Royale

Joyce tried a recipe of couscous royal and kept asking to try it. I finally had a go today. I couldn't get all the ingredients so I made some substitutions and added other ingredients that I think will go well with the dish. It's very tasty and very filling. The following recipe could easily feed a family of 10!

Ingredients: serves a lot!

• 200g Chorizo - cut into large pieces
• 500g Chicken pieces
• 1kg Shoulder of Lamb - chopped into large pieces
• 5 Carrots
• 5 Turnips
• 5 Tomatoes
• 5 small Onions
• 1 bulb Garlic
• 1 Aubergine
• 215g (wet weight) Butter Beans (canned)
• 410g (wet weight) Chickpeas (canned)
• 4 Bay Leaves
• 35g Harissa Paste
• 100g Concentrate Tomato Puree
• 3 Cinnamon Sticks
• 1 tbs Cumin
• 1 pinch Saffron

Couscous: serves 3

• 1 cup Couscous
• 1 1/4 cup Hot Water
• 3/4 cup Raisins
• 2 tbs Coriander - coarsely chopped

Directions:

• Brown chorizo in a pot (without oil).
• Remove chorizo and brown chicken and lamb.
• Add in all other ingredients except for butter beans and chickpeas.
• Pour in a cup of water, bring to boil.
• Lower heat and simmer until meat is tender.
• Mix in butter beans and chickpeas, simmer for about 10 mins.
• Add salt to taste.

For couscous:

• Pour boiling hot water onto couscous. Cover for about 10 mins.
• Mix in raisins and coriander.