Algerian Couscous
Algerian couscous is a big shared meal of mutton, chicken and slow-cooked vegetables over fluffy grains. Browning the mutton with onions and deglazing the pot builds a deeply savory broth, which doubles as the sauce once whisked with harissa. Instant couscous steams in minutes, so the work is all in the stew. The method adapts easily to lamb or merguez if you want to change the meat.
Instructions
Season the mutton chops with salt and black pepper on both sides.
Heat the vegetable oil in a large pot over medium-high heat. Brown the mutton in batches along with the onions, about 2 minutes per side, then move the meat to a large plate.
Pour a splash of water into the pot and scrape up the browned bits from the bottom with a wooden spoon. Return the mutton and the chicken to the pot, add the turmeric and just enough water to cover, then cover the pot and bring it to a boil. Lower to medium and simmer for 20 minutes.
Stir in the carrots, turnips and potatoes. Cover and simmer for about 10 minutes, until the vegetables start to soften.
Add the tomato paste and cook for another 10 minutes, until the zucchini is soft. Stir in the chickpeas, cover the pot, and cook for about 5 minutes more.
Ladle the cooking liquid into a bowl and whisk in the harissa until smooth. This is your sauce for serving.
Bring some water to a boil in a saucepan and turn off the heat. Whisk in an equal volume of couscous with a dash of butter and salt, cover, and let it stand 5 to 10 minutes until all the water is absorbed.
Fluff the couscous with a fork, toss in 1 tablespoon of vegetable oil, and put it in a serving bowl.
Arrange some of the cooked vegetables on a dish, and put the chicken and mutton on separate plates. Serve everything together with the couscous and the harissa sauce.
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