Couscous Royale

Method

Heat olive oil in a large tagine or heavy-bottomed pot and brown the chicken and lamb on all sides, then remove and set aside. In the same pot, sauté the onions until golden, then add ginger, cinnamon, turmeric and harissa, stirring for one minute until fragrant. Return the meat to the pot with the soaked chickpeas, add the stock, and bring to a simmer, cooking covered for 45 minutes. Add the carrots, turnips and raisins, then continue cooking for 20 minutes until vegetables are tender. In the final 5 minutes, add the courgettes and season with salt and pepper. Meanwhile, prepare the couscous by pouring boiling salted stock over it in a separate bowl, cover with cling film, and let steam for 5 minutes, then fluff with a fork and stir through butter. To serve traditionally, mound the couscous on a large platter and arrange the meat, vegetables and broth around it, serving the cooking broth separately in a bowl.