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Ingredients
 for 8 people
• 1 kg medium couscous semolina
• 1 kg of lamb shoulder
• 1 kg of chicken drumsticks
• 1 kg of merguez
• 150 g chickpeas
• 500 g turnips
• 500 g carrots
• 500 g zucchini
• 2 onions
• 1 grated tomato
• 1 teaspoon of saffron
• 1 teaspoon sweet pepper
• 1 bunch of coriander
• 200 g of butter
• salt and pepper

PREPARATION

1. 1
Cut the lamb meat into large pieces. Put them in the pot with couscous. Cover with 5 liters of cold water. Add the chopped onions, saffron, sweet pepper, salt, pepper and chickpeas soaked from the day before.

2. 2
Bring to a boil and simmer for an hour. Put the couscous semolina in a salad bowl and pour over a little warm salt water. Mix and detach the grains with a fork.

3. 3
Put the semolina in the basket of couscous and put it on the pot. As soon as the steam passes through the semolina, put it back in the salad bowl. Wash turnips and cut into quarters.

4. 4
Wash and scrape the carrots and cut into pieces. Wash the zucchini and cut into slices 3 cm thick.

5. 5
After an hour of cooking the broth, remove the lamb meat and put aside, add the chicken pestles in the chicken sauce, turnips and carrots. Cook for 20 minutes then add zucchini, grated tomato and chopped coriander. Put the semolina in the couscous basket. Cook for 20 minutes. Grill the merguez in the oven or pan. When the semolina is cooked, put it in a dish. Add butter cut in pieces.
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