Algerian Couscous
This recipe is made with mutton and chicken, but you can easily change the meats for lamb and/or merguez. I make this often and my family loves it!
olive oil, or more as needed, divided
¼
cup
mutton chops, fat removed
8
chicken drumsticks
4
salt and ground black pepper to taste
1
pinch
onions, quartered
3
water to cover
ground turmeric
2
tablespoons
ground cumin
2
tablespoons
ground coriander
2
tablespoons
potatoes, cut into chunks
3
turnips, cut into chunks
3
carrots, sliced lengthwise and cut into chunks
3
tomato paste
1
(6 ounce) can
ras el hanout 
2
tablespoons
chickpeas, drained
1
(7 ounce) can
zucchini, sliced lengthwise and cut into chunks
2
cilantro, chopped
5
sprigs
water
3
cups
couscous 
2
cups
butter
1
tablespoon
harissa
3
tablespoons
 Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
  Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
  Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
  Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
  Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
  Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.
