Ingredients: |
Ingredients: Broth:
1½ lb Chicken Necks, Backs, or Wings
2 Onions
2 Carrots
2 Green Peppers
2 Turnips
3 Tomatoes
Water
3 T Paprika
1 tsp Cinnamon
1 tsp Pepper
2 tsp Salt, optional
Meat:
Chicken Thighs
Lamb Chops
Merguez
Stew:
2 Carrots
1 head Cabbage
4 Zucchini
2 cans Garbanzo Beans
2 Potatoes
Couscous:
Couscous
Water
Butter
Harissa to serve on the side.
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Directions: |
Directions:f you don't have a couscousiere, you can make the stew in a dutch oven and make the couscous following the method on the package.
Broth:
Coarsely chop all the ingredients and place them all in a large pot with water and bring to a boil. Reduce the heat and simmer slowly for two hours.
Sieve the resulting broth into another pot and discard the remaining solids.
Meat:
Brown the meat well and place in an oven proof dish or pan with a little of the broth and place in the oven to continue cooking.
Stew:
Slice the carrots,potatoes, and zucchini and add to the broth.
Add the garbanzo beans and the liquid from the cans.
Cut the cabbage into four pieces and add to the broth.
Simmer over low heat until the vegetables are tender. Do not overcook or the vegetables will become mushy.
Couscous:
While the stew is simmering. Mix the couscous with an equal part of water and let sit until all of the water has been absorbed.
Place the moistened couscous in the top half of a couscousiere and steam over the simmering stew.
Every 15 minutes, remove the couscous and fluff with a fork.
When the stew is done, place the couscous in a large wooden bowl, add a large lump of butter, and fluff one last time.
Serve the couscous, broth, and meat in separate bowls.
Place some couscous on your plate and ladle the stew over.
Mix some harissa with a little bit of broth from the stew and drizzle over the stew. |
This recipe for Couscous Royale is from