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Algerian couscous

Name: Algerian couscous
Total time: 90 min
Yield: Serves 6
Ingredients: 400 g Lamb; 400 g Chicken; 2 Onion; 3 cloves Garlic; 2 tbsp Tomato paste; 1 tsp Turmeric; 1 tsp Cumin; 1.5 L Stock; 250 g cooked Chickpeas; 3 Carrot; 2 Turnip; 2 Zucchini; 500 g Couscous semolina; 3 tbsp Olive oil

Preparation time: 1 h 30
Servings: Serves 6

Ingredients

Serves 6

Lamb — to buy400 g
Chicken — to buy400 g
Onion — to buy2
Garlic — to buy3 cloves
Tomato paste — to buy2 tbsp
Turmeric — to buy1 tsp
Cumin — to buy1 tsp
Stock — to buy1.5 L
Chickpeas — to buy250 g cooked
Carrot — to buy3
Turnip — to buy2
Zucchini — to buy2
Couscous semolina — to buy500 g
Olive oil — to buy3 tbsp

Preparation

In a large pot, brown the lamb and chicken with the sliced onion and garlic for 6-8 minutes over high heat, until well coloured: those browned juices are what will flavour the broth.
Add the tomato paste, turmeric and cumin, stir for 1 minute then cover with broth. Bring to a boil, skim, then simmer covered for 40 minutes.
Add the chickpeas, carrots and turnips, cook for 20 more minutes, then add the courgette for a further 10 minutes — it cooks fast and would fall apart if simmered too long.
Meanwhile, drizzle the couscous with a little oil and salted hot water, fluff with a fork to separate the grains, and let it swell for 10 minutes.
Spread the couscous on a large deep platter, arrange the meats and vegetables on top, drizzle with hot broth and serve at once.