Recipe Information

• Servings: 6
• Total Time: 1 hour 30 minutes
• Difficulty: Medium

Ingredients

• For the couscous:
  • 200 g medium grain couscous
  • 50 g butter
  • 1 liter hot water (for soaking)
• For the main dish:
  • 4 chicken thighs
  • 8 merguez sausages
  • 3 onions, chopped
  • 2 red bell peppers, cut into large pieces
  • 4 carrots, sliced
  • 2 small zucchinis, chopped
  • 2 turnips, chopped
  • 1 eggplant, chopped
  • 1 celery stalk, chopped
  • 2 tablespoons ras el hanout spice blend
  • ½ tablespoon ground cumin
  • ½ tablespoon harissa (powder, tube, or in a tin)
  • 200 g canned chickpeas, drained and rinsed

Instructions

1. Melt the butter in a large pot over medium heat. First, brown the chicken thighs and let them cook through.
2. Remove the chicken from the pot. Drain excess fat but don’t wash the pot to keep the flavor from the chicken.
3. Add a bit of butter and sauté the onions until translucent. Stir in the spices and cook for 1 minute.
4. In 1 liter of hot water, add the carrots, turnips, zucchini, celery, and eggplant. Stir well and season generously with salt. Return the chicken to the pot and simmer for 30 minutes. About 10 minutes before cooking time is up, add the chickpeas and their juice.
5. Meanwhile, rinse the couscous under very hot water. After 20 minutes of cooking the chicken, take part of the broth, strain it, and pour over the couscous (use ½ volume of broth for every volume of couscous).
6. In a separate pan, melt butter and cook the merguez sausages. Add them to the pot when ready.

Notes

This dish can be made a day in advance. Just reheat it gently on the stove while adding a bit more water or broth as needed to keep it moist.

Recipe Tips

For an extra punch of flavor, consider adding a handful of chopped fresh herbs such as parsley or cilantro right before serving.

Nutritional Information

Each serving contains approximately 550 calories, with significant amounts of protein, fiber, and essential vitamins.

FAQ

1. Can I use other types of meat instead of chicken?

Yes! Lamb or beef can also be used for a different flavor profile.

2. How can I make this dish vegetarian?

Simply omit the chicken and merguez and add more vegetables or chickpeas for protein.

3. Is there a gluten-free option for couscous?

Yes, you can substitute couscous with quinoa or gluten-free grains.

4. How long can leftovers be stored?

Leftovers can be kept in the refrigerator for up to 3 days.

5. Can I make this dish spicier?

Feel free to add more harissa or other spices to taste to increase the heat level.