Royal couscous with three meats

Ingredients

• 500 g Medium couscous semolina (medium grain, pre-cooked)
• 300 g Veal meat (shoulder) (cut into cubes)
• 3 pcs Merguez (without casing if possible)
• 4 pcs Chicken drumsticks (with skin)
• 200 g Dried chickpeas (soaked overnight)
• 2 pcs Carrots (medium, whole if small)
• 2 pcs Turnips (diced)
• 1 pcs Green zucchini (partially peeled, keeping the green skin)
• 200 g Butternut squash (diced to the same size as the other vegetables)
• 1 pcs Yellow onion (coarsely chopped)
• 2 pcs Ripe tomatoes (cut into large dice)
• 2 c. à soupe Olive oil (extra virgin)
• 30 g Unsalted butter (for the semolina and the sauce)
• 1 c. à café Poultry spices (ras el hanout or homemade blend) (flavor the meat)
• 1 c. à café Salt (fine salt)
• ½ c. à café Ground black pepper
• 2 c. à soupe Fresh coriander (chopped, for finishing)
• 2 L Water (for the broth)

Instructions

1. Prepare the vegetables

   Wash, peel (lightly peel the zucchini) and cut the carrots, turnips, zucchini and squash into similarly sized dice. Roughly chop the onion and tomatoes.

   Time: PT15M

2. Soak the chickpeas

   Place the dried chickpeas in a large bowl, cover with cold water and let soak overnight or at least 12 h. Drain before use.

   Time: PT12H

3. Brown the meats

   In the pot of the couscoussier, heat the olive oil and butter. Add the veal cubes, the merguez and the chicken drumsticks. Brown over medium heat for 10 minutes, stirring regularly.

   Time: PT10M

   Temperature: moyen

4. Add aromatics and spices

   Add the onion, tomatoes, salt, pepper and poultry spices. Sauté for 5 minutes until the vegetables soften slightly.

   Time: PT5M

   Temperature: moyen

5. Incorporate the chickpeas and water

   Add the drained chickpeas, then pour in 2 L of boiling water. Bring to a boil, cover and simmer for 1 hour over low heat.

   Time: PT1H

   Temperature: faible

6. Marinate the chicken drumsticks

   In a bowl, mix the drumsticks with the poultry spices, salt and a drizzle of oil. Let rest for 30 minutes (or overnight in the refrigerator).

   Time: PT30M

7. Roast the chicken

   Preheat the oven to 180°C. Arrange the drumsticks on a tray and bake for 1 hour until golden and cooked through.

   Time: PT1H

   Temperature: 180°C

8. Prepare the semolina

   Place the semolina in a large bowl, add olive oil and salt, mix. Pour boiling water (about 600 ml) over the semolina, cover for 5 minutes, then fluff with a fork and incorporate the hot butter.

   Time: PT10M

   Temperature: bouillante

9. Steam the vegetables (first phase)

   Place the carrots and turnips in the steam basket of the couscoussier. Cover and steam for 15 minutes over medium heat.

   Time: PT15M

   Temperature: moyen

10. Add zucchini and squash

    Add the zucchini and squash dice to the basket, poke a few small holes in the lid to let steam escape. Cook another 1 hour over low heat.

    Time: PT1H

    Temperature: faible

11. Final assembly

    In the serving dish, mound the semolina, place the meats (veal, merguez, chicken) in the center, surround with all cooked vegetables, drizzle generously with broth. Sprinkle with chopped fresh coriander.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

10 g