Ingredients
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¼ cup olive oil, or more as needed, divided
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8 mutton chops, fat removed
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4 chicken drumsticks
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1 pinch salt and ground black pepper to taste
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3 onions, quartered
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water to cover
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2 tablespoons ground turmeric
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2 tablespoons ground cumin
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2 tablespoons ground coriander
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3 potatoes, cut into chunks
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3 turnips, cut into chunks
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3 carrots, sliced lengthwise and cut into chunks
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1 (6 ounce) can tomato paste
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2 tablespoons ras el hanout
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1 (7 ounce) can chickpeas, drained
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2 zucchini, sliced lengthwise and cut into chunks
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5 sprigs cilantro, chopped
Couscous:
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3 cups water
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2 cups couscous
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1 tablespoon butter
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3 tablespoons harissa
Directions
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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.
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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.
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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.
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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.
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Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
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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.
Cook’s Note
For homemade ras el hanout, mix: 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 3/4 teaspoon ground cinnamon, 3/4 teaspoon freshly ground black pepper, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cayenne, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves (optional).
Harissa can usually be found in Mediterranean stores or butchers.
Nutrition Facts (per serving)
| 492 | Calories |
| 16g | Fat |
| 57g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 492 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 4g | 21% |
| Cholesterol 72mg | 24% |
| Sodium 358mg | 16% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 8g | 30% |
| Total Sugars 7g | |
| Protein 31g | 61% |
| Vitamin C 34mg | 38% |
| Calcium 99mg | 8% |
| Iron 5mg | 29% |
| Potassium 1087mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
