Royal couscous with meat, vegetables, and harissa

Ingredients

• 750 g of lamb shoulder, cut into 6 to 7 pieces
• 1 chicken, approximately 1 kg, cut into 6 to 7 pieces
• Optional: 6 merguez sausages and 6 lamb chops, grilled
• 12 cl of olive oil (120 ml)
• 3 zucchini, 4 carrots, 4 turnips, 1 stalk of celery, and 3 bell peppers, chopped
• 1 can of peeled tomatoes
• One can of chickpeas
• 1 large onion
• 2 cloves of garlic, crushed
• 1 gram of saffron
• 7 grams of ras el hanout
• 1 teaspoon of harissa
• 750 g of couscous, in grains
• 5 tablespoons of olive oil
• 500 ml of salt water
• 750 ml of water
• Salt and black pepper, to taste

In the pressure cooker, brown the meat with 3 tablespoons of olive oil, then add the onion, garlic, and ras el hanout.

Add the tomatoes and their juice, along with the carrots, turnips, celery, bell peppers, and water. Season with salt and pepper to taste.

Close the pressure cooker.

As soon as the steam escapes, turn off the heat and let it cook for 16 minutes.

While you’re doing that, mix the semolina with 5 tablespoons of olive oil and 500 ml of salted water.

Let the semolina mixture sit and rise, stirring occasionally.

Open the pressure cooker, add the zucchini and chickpeas, then close the lid.

As soon as the steam escapes, turn off the heat and let it cook for another 5 minutes.

Open the casserole dish, remove the meat, vegetables, and broth, and set them aside.

Pour 750 ml of water, pour the water into the pressure cooker and place the semolina in the steamer basket, in the highest position. Close the lid.

As soon as the steam escapes, turn off the heat and let it cook for another 5 minutes.

Prepare a flavorful sauce: mix 1 ladle of broth with the harissa in a saucepan.