members recipes

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

Ingredients
* 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

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