Couscous with Lamb and Merguez Sausages

Start your couscous with lamb by preparing the meat. Cut the lamb shoulder into larger pieces of about 4 x 4 cm and season with salt. In a large pot or saucepan, heat the olive oil over medium-high heat. Sear the lamb on all sides until golden brown, about 8 to 10 minutes. Remove from the pot and set aside. In the same fat, brown the merguez sausages on all sides for about 3 to 4 minutes, until lightly browned. Remove and place them with the lamb.

In the same pot, reduce the heat to medium. Add the onion cut into half-moons and sauté for 5 minutes until golden. Add the pressed garlic, ground cumin, sweet paprika, turmeric and ground cinnamon. Stir for 1 to 2 minutes, until the spices become wonderfully fragrant. Add the carrot cut into rounds and the zucchini cut into quarters.

Add the peeled tomatoes and crush them by hand directly into the pot. Add the drained chickpeas, harissa and vegetable stock. Return the lamb and the sausages to the pot. Bring to a boil, reduce the heat to low, cover with a lid and braise for 45 to 50 minutes, until the lamb is completely tender. Season with salt to taste.

While the meat finishes braising, prepare the couscous. Place the couscous in a large bowl and pour over hot stock or boiling water in a ratio of 1:1.5. Season with salt, cover with a plate and let it swell for 5 minutes. Then fluff the couscous with a fork and stir in a little olive oil.

Serve the dish on a large platter or in deep bowls. Pile the lamb, sausages and vegetables with the sauce over the couscous. Garnish with fresh coriander leaves and serve with extra harissa on the side.