Couscous royal with merguez

Festive North African couscous with spiced merguez sausages, lamb, chickpeas and vegetables in a harissa-spiced broth.

Ingredients

• 400 g couscous
• 400 g merguez sausages
• 300 g lamb shoulder, cubed
• 400 g canned chickpeas
• 3 carrots
• 2 courgettes
• 1 turnip
• 400 g canned tomatoes
• 2 tbsp harissa
• 1 tsp ras el hanout
• 1 litre lamb stock
• Fresh coriander

Method

1. 1
   Brown the lamb in a large pot. Add vegetables and spices.
2. 2
   Add the tomatoes, stock and harissa. Simmer for 45 minutes.
3. 3
   Grill the merguez sausages separately until charred.
4. 4
   Add chickpeas to the stew and cook for 15 more minutes.
5. 5
   Prepare the couscous: pour boiling salted water over, add butter, cover and fluff after 5 minutes.
6. 6
   Serve the couscous topped with stew, with merguez on top and fresh coriander.