Couscous Royale with Chicken, Lamb and Merguez
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Ingredients
- 4 chicken thighs, bone-in
- 300 g lamb shoulder, diced
- 4 merguez sausages
- 1 onion, sliced
- 2 carrots, sliced
- 1 courgette, sliced
- 400 g chickpeas, drained and rinsed
- 2 tsp ras el hanout
- 500 ml chicken stock
- 300 g couscous
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 1111 kcal
- Protein
- 63 g
- Carbohydrate
- 77.9 g
- of which sugars
- 6.9 g
- Fat
- 56.8 g
- of which saturates
- 19.4 g
- Fibre
- 12.5 g
- Salt
- 2.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the chicken thighs, lamb shoulder and merguez sausages in batches, then set aside.
- 2
Cook the onion in the same pan for 6 minutes until soft, then stir in the ras el hanout and cook for 1 minute.
- 3
Return the meat to the pan with the carrots and chicken stock. Cover and simmer for 35 minutes.
- 4
Add the courgette and chickpeas and simmer uncovered for a further 10 minutes, until the chicken and lamb are cooked through with no pink remaining and the merguez is sizzling hot.
- 5
Meanwhile, put the couscous in a bowl, pour over 300ml just-boiled water, cover and leave for 5 minutes, then fluff with a fork.
- 6
Pile the couscous onto plates and spoon over the meat, vegetables and broth.
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