Ingredients
- 750g pre-cooked fine semolina couscous
- 6 chicken legs
- 6 merguez
- 3 onions
- 6 carrots, 4 turnips
- 5 tbsp olive oil
- 1 can of cooked chickpeas
- 2 chicken stock cubes
- 100g butter
- 2 stalks of celery
- sprigs of coriander
- 600ml of water
- 1 small box of Harissa
- 1 tbsp ras el hanout
- salt and freshly ground black pepper
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Preparation
Peel and chop the onions. Peel and cut the carrots into slices. Wash and julienne the celery. Wash, dry and thin out the coriander leaves. Drain the chickpeas.
Heat a pot over hot heat with 4 tablespoons of olive oil, then add the chopped onion and chicken and fry for 5-6 minutes, stirring and turning to ensure good coloring.
Add a little salt and pepper. Dilute the stock cubes in the water and add them to the pot, add the chopped coriander, ras el hanout and the celery pieces, and bring to the boil with the lid on over medium heat.
Reduce the heat to very low, add the harissa diluted in a little water, then cover and simmer for 20 minutes.
Add the carrots, turnips and chickpeas, and stir. Cover and cook for another 30 minutes. If it seems a little dry, add a little water to the broth.
Cook the couscous according to the package directions.
Finally grill the merguez under a medium grill for 5-7 minutes, turning them regularly to brown them evenly.
Just before serving, mix the couscous semolina with the butter. Distribute the couscous between 6 deep bowls or a tagine dish, place a piece of chicken, a merguez, and the cooked vegetables, drizzle with the Harissa sauce, garnish with coriander and serve immediately.
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source:moroccan-cuisine
