Couscous with Meat and
Chick Peas
Ingredients
• 3 pounds chicken thighs
• 1 1/2 pounds flank steak
• 4 quarts of water
• 6 carrots peeled
• 6 onions peeled
• 6 turnips peeled
• 6 leeks
• 1 bunch of celery
• 1 bouquet garni
• salt and pepper
• 4 zucchini
• 4 tomatoes
• 2 pounds ground lamb
• 1 pinch cayenne pepper
• 1 pinch caraway seeds
• 2 pinches ground coriander
• 2 tablespoons oil
• 2 packages of Merguez sausages (12 links)
(buy online)
• 8 lamb chops
• 1 quantity of couscous with chick peas (recipe below) or
use packaged couscous and add canned garbonzo beans and golden raisins
• 1 quantity of spicy sauce (recipe below) or use Harissa
Instructions
First, put the chicken and the flank steak in a
large cooking pot and pour in the cold water. Bring it to a boil
and let simmer for 1 1/2 hours, skimming the fat regularly.
Slice the carrots, 4 onions, turnips, leek and
celery and add to the pot along with the bouquet garni. Season
with salt and pepper. Bring the pot back to a boil. Slice the zucchini
and tomatoes thickly, and then add to the pot. Let it simmer for
another 10 minutes.
In the meantime, finely chop the 2 remaining onions
and mix with the ground lamb. Season with salt and pepper, cayenne
pepper, caraway seeds and ground coriander. Mix everything in well
and then shape into small balls using a tablespoon. Let sit for
15 minutes.
In a frying pan, heat the oil and add the meatballs,
cooking over high heat until browned on all sides, but still medium
rare inside. Saute the lamb chops in the frying pan until
rare to medium rare, about 4 - 5 minutes. Saute the merguez
sausages, just until cooked through.
Before serving, remove the bouquet garni and pour
the stock and vegetables into a big soup pot. Serve the lamb chops,
meat balls, and merguez on a platter. Serve the couscous in a separate
serving dish. Serve the spicy sauce on the side.
Couscous with Chick Peas
Ingredients
• 2 cups dried chick peas
• 2 cups golden raisins
• 4 pounds (8 cups) Couscous
• Salt and white pepper
• 2/3 cup butter
• 1 tablespoon cayenne pepper
• 1 tablespoon caraway seeds
• 1 tablespoon quatre-épices (mixed-spice/ apple pie
spice)
• 1/2 cup tomato paste
• 1/2 cup chicken stock
Instructions
The chick peas first need to be soaked overnight
in cold water. Then drain the chick peas, place in a saucepan and
cover with cold water. Bring it to a boil and let simmer for 3 hours.
In the meantime, soak the raisins in fairly warm
water. Put the couscous in a bowl and cover with cold water and
2 tablespoons of salt; let it rest until the grains have absorbed
all the water.
Place the couscous into the top of the couscoussier
or steamer. Steam over boiling water, keeping the lid on for 30
minutes.
Put the couscous back in a bowl and pour in another
cup of water. Place it back in the steamer for another 25 minutes.
Again, put the couscous back in the bowl and crumble
out any lumps. Little by little, add in the butter and mix well.
Drain the raisins and the chick peas and mix them
in with the couscous. Return the mixture to the steamer for 30 more
minutes.
In a saucepan, mix in the cayenne pepper, caraway
seeds, quatre epices, 1/2 teaspoon pepper, the tomato paste and
stock and heat for a few minutes.
Separate the couscous grains before serving, serve
the sauce in a separate bowl.

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