Spiced Algerian Couscous with Mutton and Chicken

Spiced Algerian Couscous with Mutton and Chicken

Name: Spiced Algerian Couscous with Mutton and Chicken
Total time: 1 h 42 min
Yield: 10
Ingredients: 60 ml olive oil, divided; 8 mutton chops, fat removed; 4 chicken drumsticks; 1 pinch salt and ground black pepper, to taste; 3 onions, quartered; water, as needed; 2 tbsp ground turmeric; 2 tbsp ground cumin; 2 tbsp ground coriander; 3 potatoes, cut into chunks; 3 turnips, cut into chunks; 3 carrots, sliced lengthwise and cut into chunks; 170 g tomato paste; 2 tbsp ras el hanout; 200 g chickpeas, drained; 2 zucchini, sliced lengthwise and cut into chunks; 5 sprigs cilantro, chopped; 720 ml water; 360 g couscous; 15 g butter; 3 tbsp harissa

A flavorful Algerian stew featuring mutton, chicken, root vegetables, and a blend of aromatic spices, served over fluffy couscous.

1 hr 42 min

easy

492kcal

calories

57g

carbohydrates

16g

fat

fiber

31g

protein

358mg

sodium

sugar

Ingredients

60 ml olive oil, divided

8 mutton chops, fat removed

4 chicken drumsticks

1 pinch salt and ground black pepper, to taste

3 onions, quartered

water, as needed

2 tbsp ground turmeric

2 tbsp ground cumin

2 tbsp ground coriander

3 potatoes, cut into chunks

3 turnips, cut into chunks

3 carrots, sliced lengthwise and cut into chunks

170 g tomato paste

2 tbsp ras el hanout

200 g chickpeas, drained

2 zucchini, sliced lengthwise and cut into chunks

5 sprigs cilantro, chopped

720 ml water

360 g couscous

15 g butter

3 tbsp harissa

Directions

Step 1

In a large pot over medium-high heat, heat 45 ml of olive oil. Season mutton chops and chicken drumsticks with salt and pepper. Brown them in batches with onions, about 2 minutes per side. Transfer to a plate.

Step 2

Scrape the bottom of the pot to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover the meat; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium and simmer for 20 minutes.

Step 3

Add potatoes, turnips, and carrots to the pot. Simmer, covered, until the vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until the zucchini is tender, about 5 minutes.

Step 4

Bring 720 ml of water to a boil in a saucepan. Remove from heat and stir in couscous and butter. Cover the saucepan and let stand until the water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 15 ml of olive oil. Transfer to a serving dish.

Step 5

Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.

Step 6

Serve the vegetables on a serving plate and the mutton and chicken on a separate plate. Accompany with couscous, harissa sauce, and the remaining cooking liquid from the pot.