Hearty Couscous with Meat and Vegetables

Ingredients

• 400 g lamb (from the shank)
• 4 chicken drumsticks
• 3 onions
• 2 Garlic cloves
• 0.5 tsp cinnamon
• Salt
• Pepper
• 1 pinch cayenne pepper
• 1 pinch saffron powder
• 1 tsp paprika (sweet)
• 3 tbsp olive oil
• 400 g Carrots
• 6 white beets
• 4 small zucchini
• 2 small eggplants
• 2 tbsp chopped parsley
• 1 tbsp chopped coriander
• 500 g couscous
• 4 merguez sausages
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Cut lamb into about 5 cm pieces and place with chicken drumsticks in the bottom of a couscous pot or large pot.

2. 2.

   Peel onions and garlic, finely dice, add to meat with cinnamon, some salt, pepper, cayenne, saffron, paprika, olive oil and 1.5 l water; simmer for about 30 minutes.

3. 3.

   Add peeled carrots and beet chunks, continue simmering for another 20 minutes.

4. 4.

   Wash zucchini and eggplants, trim and roughly chop them lengthwise.

5. 5.

   After the 20 minutes add zucchini, eggplant and herbs to the meat.

6. 6.

   Pour 500 ml boiling salted water over couscous, let it absorb for 5 minutes, fluff with a fork and keep warm.

7. 7.

   Pan‑fry merguez sausages in rapeseed oil until browned all around.

8. 8.

   Serve by piling couscous on a plate, lifting meat and vegetables from the broth, arranging them with sausage on top, ladling some broth over, tasting again and serving the remaining broth in a small bowl.