Chicken thighs, merguez sausage, and a multitude of vegetables go into this classic Middle Eastern couscous royale. Spice it up or tone it down to taste.
Preparation Time
45 mins
Cooking Time
45 mins
Total Time
1 hr 30 mins
Calories
933 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-sides down; sear until golden brown on both sides. Set aside. Reduce heat to medium. Add sausage; cook until no longer pink. Set aside until cool enough to handle, then cut into 1-inch pieces.
Step 2
Stir onions and garlic into skillet; cook until onions softened and turned translucent. Stir in 2 cups chicken stock, garbanzo beans, diced tomatoes, carrots, rutabaga, bell peppers, and celery. Season with thyme, turmeric, cayenne, bay leaf, and harissa. Return chicken and sausage to skillet. Cover; simmer until chicken is no longer pink, about 30 minutes. Stir in zucchini; cook until tender, about 5 minutes.
Step 3
Meanwhile, stir couscous and 2 tablespoons extra-virgin olive oil together in a heatproof bowl. Bring remaining 2 cups chicken stock in a saucepan to a boil; stir into couscous, cover, and keep hot.
Step 4
Serve stew over couscous; dollop with yogurt.
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
