Coucous with Chicken, Lamb and Vegetables
The couscous scores with niacin, we need this B-vitamin it for many different metabolic processes in the body. Chicken and lamb provide us with iron, which we need for healthy blood formation and the transport of oxygen in the blood.
If you have too much meat in the couscous pan, replace the mergeuz with more vegetables. For example, you can add another eggplant or zucchini to the hearty couscous. Add a yoghurt dip of yoghurt, mint, salt and pepper.
- 400 grams (approximately 13 1/2 ounces) lamb (from the leg)
- 4 Chicken thigh
- 500 grams (approximately 17 ounces) Couscous
- 500 milliliters water
- 3 onions
- 2 garlic
- ½ teaspoon cinnamon
- 1 teaspoon sweet ground paprika
- 1 generous pinch ground saffron
- 1 generous pinch cayenne pepper
- 3 tablespoons olive oil
- 400 grams (approximately 13 1/2 ounces) carrots
- 6 white Beets
- 4 small zucchini
- 2 small Eggplant
- 2 tablespoons parsley (chopped)
- 1 tablespoon cilantro (chopped)
- freshly ground peppers
- 4 Merguez
Cut the lamb into 5 cm (approximately 2-inch) pieces and place it and the chicken in the lower part of a Couscoussieres or a large pot.
Peel the onions and garlic and finely chop. Add it to the pan with the meat along with the cinnamon, salt, pepper, cayenne pepper, saffron, paprika, olive oil and 1.5 liters (approximately 6 1/4 cups) of water. Bring to a boil, reduce to a simmer and cook until the chicken is almost tender, about 30 minutes.
Peel carrots and turnips, then coarsely chop and add to the meat. Simmer 20 minutes.
Rinse, zucchini and eggplant and coarsely chop.
After the dish has cooked 20 minutes, add the zucchini, eggplant and herbs.
Place the couscous in a bowl, pour boiling salted water over and let soak for 5 minutes. Fluff couscous with a fork and keep warm.
Place the merguez in a skillet with a little oil and saute until cooked through.
To serve, place the couscous on a serving platter, lift the meat and vegetables from the broth and place on the couscous along with the sausage. Serve the broth, seasoned with salt and pepper in a bowl alongside the couscous.