Cookbook:Algerian Couscous

This recipe is a great option for when you want to mix up your proteins. Made with mutton and chicken, it can easily be adjusted to include lamb and/or merguez.

Ingredients

 * Vegetable oil
 * Mutton
 * Salt
 * Black pepper
 * Turmeric
 * Potatoes
 * Onions
 * Carrots
 * Tomatoes
 * Water
 * Vegetables
 * Harissa
 * Zucchini
 * Instant couscous
 * Butter

Equipment

 * Stovetop
 * Big pot/saucepan
 * Knife
 * Chopping board
 * Whisk

Procedure

 * 1) Salt and pepper the mutton chops.
 * 2) In a big pot, heat the vegetable oil on medium-high heat. Cook the mutton in the oil in batches with the onions until browned—about 2 minutes per side. Transfer the mutton to a big plate.
 * 3) To deglaze the browned parts, add a splash of water to the pot and use a wooden spoon to scrape the bottom. Add the chicken and mutton chops back to the pot, along with turmeric just enough water to cover. Cover the pot and heat until boiling. Simmer for 20 minutes on medium heat.
 * 4) Add carrots, turnips, and potatoes to the pot and stir. Simmer, covered, for 10 minutes or until vegetables begin to soften.
 * 5) Add the tomato paste, and cook for another 10 minutes until the zucchini is soft.
 * 6) Stir in the chickpeas and cover the pan for about 5 minutes.
 * 7) Pour the cooking liquid into a bowl and whisk in the harissa until well combined.
 * 8) In a saucepan, bring some water to a boil. Turn off the heat and whisk in an equal volume of couscous, along with a dash of butter and salt. Cover the pan and leave it standing for 5–10 minutes, or until all the water has been absorbed.
 * 9) Using a fork, fluff the couscous and toss in 1 tablespoon of vegetable oil. Place in a serving bowl.
 * 10) Put some of the cooked vegetables on a dish for serving. Place the chicken and mutton on different plates. Serve everything with the couscous and harissa sauce.