North African Couscous

North African Couscous is the ultimate one-pot feast that effortlessly marries tender meats, aromatic vegetables, and fluffy semolina grains. In this recipe you’ll learn to build deep flavor in the broth, master the traditional double-steaming method, and serve a show-stopping platter fit for a royal gathering.

Ingredients:

• 1.5 kg bone-in lamb shoulder or neck, cut into large chunks
• 4 chicken thighs, skin removed
• 6 merguez sausages
• 2 tbsp olive oil (plus 2 tbsp for the couscous)
• 1 large onion, finely chopped
• 4 ripe tomatoes, diced
• 2 tbsp tomato paste
• ½ tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 pinch saffron threads
• Salt and freshly ground black pepper, to taste
• 2 L water or light chicken stock
• 4 medium carrots, peeled and cut into thirds
• 3 small turnips, peeled and quartered
• 2 medium zucchini, cut into large chunks (or pumpkin/butternut squash in autumn)
• 400 g canned chickpeas, rinsed and drained
• 500 g medium-grain couscous semolina
• 1 tsp fine salt
• 30 g unsalted butter
• 400 ml warm water
• Harissa, for serving
• Optional: handful of raisins (stir into couscous before second steaming)
• Optional: omit lamb and double the chicken for a lighter version

Instructions:

1. Pat and season the meats. Blot the lamb and chicken pieces dry with paper towels, then sprinkle lightly with salt and freshly ground black pepper. This small step helps the surface caramelize quickly.
2. Brown the lamb. Heat 2 tbsp olive oil in the base of a large couscoussier (or a wide Dutch oven) over medium-high heat. Add the lamb and sear on all sides until deeply browned, about 5 minutes. Transfer to a plate.
3. Sear the chicken. In the same pot, add the chicken thighs and brown for 3 minutes, just enough to take on color. Remove to the plate with the lamb.
4. Sauté the aromatics. Reduce heat to medium. Add the chopped onion and cook, stirring, until translucent, 4–5 minutes.
5. Bloom the spices. Stir in tomato paste, saffron, ginger, cumin, paprika, and cinnamon. Cook 1 minute to release their fragrances.
6. Create the broth. Return lamb and chicken to the pot along with the diced tomatoes. Pour in 2 L water or light chicken stock, scraping up browned bits. Bring to a gentle boil, skimming off any foam.
7. Slow-simmer. Cover, reduce heat to low, and cook for 45 minutes so the meats begin to soften and flavors meld.
8. Add hearty vegetables. Stir in the carrots and turnips. Simmer 20 minutes.
9. Introduce delicate add-ins. Add zucchini and chickpeas; continue cooking 15 minutes.
10. Poach the sausages. Nestle the merguez into the bubbling broth for the final 10 minutes. Their juices will enrich the liquid.
11. Prepare the couscous grains. Place couscous in a large shallow bowl. Work in 2 tbsp olive oil and 1 tsp fine salt by rubbing the grains between your palms. Sprinkle evenly with 400 ml warm water, fluff with a fork, and let rest 10 minutes.
12. First steam. Transfer hydrated couscous to the steamer basket of your couscoussier (or a metal colander lined with cheesecloth). Set over the simmering broth, cover tightly, and steam 15 minutes.
13. Butter and fluff. Tip couscous back into its bowl. Dot with 30 g unsalted butter and a ladle of broth; separate grains with a fork. (Add raisins now if using.)
14. Second steam. Return couscous to the steamer and cook 10 minutes more until light and airy.
15. Final seasoning. Taste the broth; adjust salt and pepper. Remove lamb, chicken, merguez, and vegetables to a warmed platter; slice the sausages.
16. Assemble the platter. Mound couscous on a large serving dish, creating a well in the center. Arrange meats and vegetables over the grains and spoon a few ladles of broth on top to moisten.
17. Serve. Present the remaining broth in a separate bowl and offer harissa so each guest can customize the heat of their North African Couscous.
18. Storage tip. Leftover couscous will keep for 3 days in the refrigerator; reheat gently with a splash of broth to revive the texture.

FAQ: North African Couscous

Q: Can I make North African Couscous without a couscoussier?
A: Absolutely. Use a large Dutch oven for the stew and set a metal colander (lined with cheesecloth) over the pot for steaming. Just ensure the colander does not touch the liquid.

Q: What if I can’t find merguez sausages?
A: You can substitute with another spicy, beef- or lamb-based sausage. If using a milder sausage, add an extra teaspoon of paprika or a pinch of cayenne to maintain authentic flavor.

Q: How do I keep the couscous grains from clumping?
A: The two keys are coating the dry grains with olive oil before hydrating and fluffing thoroughly with a fork after each steaming. This keeps every grain separate and light.

Conclusion:

This lavish platter of North African Couscous turns any gathering into a festive occasion. Enjoy the layers of spice-infused broth, tender meats, and perfectly steamed grains, and don’t forget to pass the harissa!

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