Couscous Royale
Ingredients
- 1 tablespoon olive oil
- 2 pounds small chicken thighs
- 12 ounces merguez or spicy Italian sausage
- 2 onions, minced
- 1 tablespoon minced garlic
- 4 cups chicken stock, divided
- 2 carrots, peeled and cut into -inch rounds
- 1 (15.5 ounce) can garbanzo beans
- 1 (14.5 ounce) can diced tomatoes
- 1 rutabaga, parsnip, or turnip, peeled and cut into 1-inch cubes
- ½ green bell pepper, cut into -inch strips
- ½ red bell pepper, cut into -inch strips
- ½ stalk celery, cut into -inch pieces
- 2 teaspoons chopped fresh thyme
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 bay leaf
- ¼ teaspoon harissa, or to taste
- 2 zucchini, halved lengthwise and sliced into 1-inch pieces
- 2 cups couscous
- 2 tablespoons extra-virgin olive oil
- ½ cup plain yogurt
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Instructions
- 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.
- 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.
- 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.
- Serve stew over couscous; dollop with yogurt.
Source
Original recipe: View Original