Couscous Royale recipe

Name: Couscous Royale
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 tablespoon olive oil; 1 bay leaf; 2 cups chicken stock; 1 tablespoon minced garlic; 1 teaspoon cayenne pepper; 1 (14.5 ounce) can diced tomatoes; 2 onions, minced; 2 teaspoons chopped fresh thyme; 2 cups couscous; 1 teaspoon turmeric; 1 (15.5 ounce) can garbanzo beans; 2 pounds small chicken thighs; 12 ounces Merguez or spicy Italian sausage; 2 carrots, peeled and cut into 1/2-inch rounds; 1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes; 2 zucchini, halved lengthwise and sliced into 1-inch pieces; 0.5 cup plain yogurt; 0.5 stalk celery, cut into 1/2 inch pieces; 0.5 green bell pepper, cut into 1/4 inch strips; 0.5 red bell pepper, cut into 1/4 inch strips; 0.25 teaspoon harissa, or to taste

Recipe Instructions

Step 1

Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.

Step 2

Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.

Step 3

While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.