Cous-Cous Royale

Cous-Cous Royale
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • * 2 tblsp (30ml) olive oil
  • * 2.5lb (1.2kg) leg of lamb
  • * 1 x 2-3lb (1-1.35kg) chicken jointed
  • * salt and freshly ground black pepper
  • * 4 garlic cloves, chopped
  • * 2 x 14.5oz (415g) tins chickpeas, drained
  • * 1 large onion, chopped
  • * 1 x 15oz (425g) tin chopped tomatoes
  • * 3 courgettes, sliced
  • * 1 red pepper, chopped
  • * 1 aubergine, chopped
  • * 1 tblsp harissa
  • * 1 tblsp hot paprika or cayenne pepper
  • * 1 tsp ground turmeric
  • * 1 tsp finely chopped thyme
  • * 2 bay leaves
  • * 8oz (225g) cooked spicy sausage, cut into thick slices
  • * 1lb (450g) couscous, cooked as instructed on packet
Heat oil in a flameproof casserole, add lamb and chicken. Brown for 10 minutes, then season. Add remaining ingredients, except the sausage and couscous. Pour in 10fl oz (275ml) water, cover, cook over a low heat for 1 hour

Strain off liquid, reserve. Remove lamb and cut meat into chunks. Stir all the ingredients, including sausage, into cooked couscous. Reheat by putting mixture into a sieve and steaming over boiling water. Reheat reserved liquid and pour over couscous before serving

Cous-Cous Royale

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This recipe was uploaded by Kye

 
 
Sometimes Cous-Cous Royale is served with mussels as well as the meats.

Method


Heat oil in a flameproof casserole, add lamb and chicken. Brown for 10 minutes, then season. Add remaining ingredients, except the sausage and couscous. Pour in 10fl oz (275ml) water, cover, cook over a low heat for 1 hour

Strain off liquid, reserve. Remove lamb and cut meat into chunks. Stir all the ingredients, including sausage, into cooked couscous. Reheat by putting mixture into a sieve and steaming over boiling water. Reheat reserved liquid and pour over couscous before serving
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