Couscous Royal (Morocco)

Ingredients:

4 pieces of lamb
4 pieces of chicken
4 'merguez' - spicy lamb sausages
4 carrots cut up in big pieces
2 courgettes/marrow/zucchinis cut in slices
2 chopped onions
a couple of crushed cloves of garlic
50 ml olive oil
Salt - Pepper
Thyme & Mixed herbs
Chili puré to taste (it's good quite hot)
4 cubes of chicken stock
1 small can of tomato puré
1  540 ml can of de Chick peas
a little brown sugar
Wheat semolina (couscous)

Method:

In a deep heavy pan, lightly fry up the onion and garlic.

Brown the lamb and chicken pieces. Add salt and pepper.

Cover the meat with water adding the stock. Add the tomato paste, chili paste and herbs.

Add the Chick peas and carrots.

Simmer on a very low heat for 2 hours

In another pan fry up the 'merguez' sausages. Add the sausages and the courgettes together with the sugar to the casserole.

Leave to cook for another 10 minutes.

Either:
Cook the couscous in a bain-marie adding a little of the sauce from the casserole.
or
In a pot, bring to the boil about two cups of water, with salt, pepper couscous spice and a little olive oil. When boiling, turn off the heat and add two cups of couscous. When the couscous has absorbed all the liquid, put back on the heat and with a little butter in the pan to prevent sticking, warm up and lightly brown the couscous.

In a deep serving dish, serve the couscous in the middle surrounded by the meat and vegetables. Pour the sauce all over.