Recipe Details
Ingredients
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¼cupolive oil, or more as needed, divided
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8mutton chops, fat removed
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4chicken drumsticks
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1pinchsalt and ground black pepper to taste
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3onions, quartered
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water to cover
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2tablespoonsground turmeric
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2tablespoonsground cumin
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2tablespoonsground coriander
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3potatoes, cut into chunks
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3turnips, cut into chunks
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3carrots, sliced lengthwise and cut into chunks
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1(6 ounce) cantomato paste
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2tablespoonsras el hanout
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1(7 ounce) canchickpeas, drained
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2zucchini, sliced lengthwise and cut into chunks
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5sprigscilantro, chopped
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3cupswater
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2cupscouscous
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1tablespoonbutter
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3tablespoonsharissa
Cooking Directions
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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.
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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.
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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.
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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.
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Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
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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.
Cook’s Notes:
For homemade ras el hanout, mix: 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 3/4 teaspoon ground cinnamon, 3/4 teaspoon freshly ground black pepper, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cayenne, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves (optional).
Harissa can usually be found in Mediterranean stores or butchers.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories492 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 4g |
21% |
Cholesterol 72mg |
24% |
Sodium 358mg |
16% |
Total Carbohydrate 57g |
21% |
Dietary Fiber 8g |
30% |
Total Sugars 7g |
|
Protein 31g |
|
Vitamin C 34mg |
170% |
Calcium 99mg |
8% |
Iron 5mg |
29% |
Potassium 1087mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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