Algerian Couscous

Ingredients

• 0.25 cups olive oil , or more as needed, divided
• 8 muttons chops , fat removed
• 4 chickens drumsticks
• 1 pinch salt and ground black pepper to taste
• 3 onions , quartered
• water to cover
• 2 tablespoons ground turmeric
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 3 potatoes , cut into chunks
• 3 turnips , cut into chunks
• 3 carrots , sliced lengthwise and cut into chunks
• 1 can tomato paste , 6 ounce
• 2 tablespoons ras el hanout
• 1 can chickpeas , 7 ounce
• 2 zucchini , sliced lengthwise and cut into chunks
• 5 sprigs cilantro , chopped

Instructions

1. 1

   Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.

2. 2

   Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.

3. 3

   Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.

4. 4

   Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.

5. 5

   Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.

6. 6

   Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.