RAMADAN royal couscous recipe

INGREDIENTS FOR 10 PERSONS

• 1 lamb leg or lamb shoulder 
• 1 chicken
• 8 merguez
• 1 kg of semolina
• 1 tin of peeled tomatoes
• 1/2 tin of tomatoe concentrate
• olive oil
• 1 celery optional
• 8 turnips
• 4 onions
• 1 tin of chickpeas
• 2 tsp of paprika
• 6 medium size zucchini
• 2 egglants optional
• 600g carrots
• 2 tbsp raz el hanout
• 2 pinches of saffron
• dry blond raisins
• Provence herbs mix
• sea salt & coarse salt

METHOD 

1. Cut the shoulder or the lamb leg and cut the meat into cubes of 4 cm and let the pieces of meat marinate with olive oil and Provence herbs mix during 1 hour.

2. Brush the chicken with olive oil and cover it with fleur de sel, cook it in the oven for 1 hour to 1 hour 15 minutes depending on its weight. 

3. Peel all the vegetables, cut them into large cubes, mince the onions.

4. Brown the pieces of lamb in a large sturdy pot with olive oil, remove them and add all the vegetables to brown except the zucchini. Cover with water, salt, add the tomato paste, peeled tomatoes, saffron, paprika, Ras el hanout and pieces of lamb.

5. Simmer everything for 1 hour to 1h30, add the zucchini after 30 minutes of cooking and the chickpeas 20 minutes before the end of cooking.

6. Prepare the semolina by steaming it in the top of the "couscoussier" and rolling it several times, adding butter at the end.

7. Cook the merguez separately on the meat grill or on the barbecue.

8. Cut the chicken. 

9. Serve all accompanied with harrissa diluted in the stock of the preparation (according to taste).