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