A delicious combination of meat and vegetables in a spicy, Harissa sauce
This is a simple yet tasty recipe, with some spice and lots of with flavour.
Servings
4
Prep time:
5min
Cook time:
60min
Difficulty:
Easy
Ingredients
- 320g couscous
- 25g butter
- 4 chicken legs
- 4 merguez sausages
- 4tbsp olive oil
- 2 onions
- 1 courgette
- 3 carrots
- 2 chicken stock cubes
- 1 can chickpeas (400g)
- 1 celery stick
- 1/2 tbsp ras el hanout
- 1 tbsp Harissa paste
- salt and pepper to taste
This recipe takes inspiration from Couscous Royale- but uses fewer vegetables, and only two types of meat.
You can tweak this recipe and use other vegetables- such as turnips, peppers, and add more meat- such as lamb.
You can alternatively make this dish meat-free and just serve the couscous with vegetables.
Step by Step Instructions
Step 1
First, prepare the vegetables: peel and chop the onions, then set aside. Next, peel and slice the carrots, then cut the courgette in half lengthways, then slice. Also set aside. Finally, slice the celery.
Step 2
Next, heat the olive oil in a pan, then add the chopped onion and cook for 1 minute. Add the chicken legs next, cook for 5 minutes, turning occasionally.
Step 3
Once the chicken legs start to brown, dissolve the stock cubes in 500ml of boiling water, then add to the pan, alongside the celery, ras el hanout and Harissa. Mix everything, bring to the boil, reduce to low-medium heat and cook covered for 20 minutes.
Step 4
Add the carrots, and cook for a further 20 minutes.
Step 5
Next, drain the chickpeas and add these to the pan, alongside the sliced courgette. Mix everything and cook for a further 10 minutes.
Step 6
Whilst the courgettes and chickpeas are cooking, now turn to the merguez sausages: cook these in a shallow pan for around 7-8 minutes on medium heat, turning frequently.
Step 7
Cook the couscous as per the instructions on the pack- usually this only takes a few minutes and simply involves pouring boiling water over the couscous, then covering.
Once the couscous is cooked, add the butter, then fluff up the couscous with a fork and mix the butter in.
Step 8
The chicken and vegetables should now be cooked-add salt and pepper to taste, then give this a final stir. The dish is then ready to plate up.
Step 9
First, plate up the couscous, then a merguez sausage, a chicken leg and some of the vegetables and chickpeas. Finally, pour over the Harissa sauce. Enjoy!
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