Algerian Couscous Recipe

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned about 2 minutes per side. Transfer to a large plate.

Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric cumin and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.

Stir potatoes turnips and carrots into the pot. Simmer covered until vegetables start to soften about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas zucchini and cilantro; continue cooking covered until zucchini is tender about 5 minutes.

Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.

Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.

Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous harissa sauce and remaining cooking liquid in the pot.