Algerian Couscous

Name: Algerian Couscous
Total time: 102
Yield: 10
Ingredients: 0.25 cup olive oil, or more as needed, divided; 8 mutton chops, fat removed; 4 chicken drumsticks; 1 pinch salt and ground black pepper to taste; 3 onions, quartered; water to cover; 2 tablespoons ground turmeric; 2 tablespoons ground cumin; 2 tablespoons ground coriander; 3 potatoes, cut into chunks; 3 turnips, cut into chunks; 3 carrots, sliced lengthwise and cut into chunks; 1 (6 ounce) can tomato paste; 2 tablespoons ras el hanout; 1 (7 ounce) can chickpeas, drained; 2 zucchini, sliced lengthwise and cut into chunks; 5 sprigs cilantro, chopped; 3 cups water; 2 cups couscous; 1 tablespoon butter; 3 tablespoons harissa

Recipe by Natacha Pellerin from allrecipes.com

Dinner 2 Hr. 42 Mins.

Ingredients

10 servings

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0.25 cup olive oil, or more as needed, divided
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8 mutton chops, fat removed
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4 chicken drumsticks
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1 pinch salt and ground black pepper to taste
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3 onions, quartered
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water to cover
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2 tablespoons ground turmeric
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2 tablespoons ground cumin
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2 tablespoons ground coriander
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3 potatoes, cut into chunks
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3 turnips, cut into chunks

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3 carrots, sliced lengthwise and cut into chunks
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1 (6 ounce) can tomato paste
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2 tablespoons ras el hanout
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1 (7 ounce) can chickpeas, drained
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2 zucchini, sliced lengthwise and cut into chunks
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5 sprigs cilantro, chopped
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3 cups water
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2 cups couscous
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1 tablespoon butter
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3 tablespoons harissa

Instructions

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until 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 zucchini is tender, about 5 minutes.
Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.