Method

Brown lamb pieces in oil in a couscoussier or large pot. Add onions, spices, tomatoes and saffron water. Cover with 1.5L water. Bring to a boil and simmer 30 minutes.
About 5 min
First couscous steam: dampen the couscous grains lightly and rake to separate. Place in the couscoussier steamer basket above the simmering broth (no lid on the broth section). Steam 20 minutes. Tip out onto a tray, rake, sprinkle with cold water, let rest 10 minutes.
About 11 min
Add firmer vegetables (turnips, carrots) to the broth pot. Return couscous to the steam basket for a second steam of 20 minutes.
About 11 min
Add courgettes, squash, cabbage and chickpeas to the broth. Continue simmering 20 minutes until all vegetables are tender.
About 11 min
Grill or pan-fry merguez sausages until charred and cooked through.
About 11 min
Finish the couscous: tip onto a large platter, dot with butter and work it in with your hands to separate every grain. Mound the couscous. Place lamb and vegetables on top. Ladle some broth over everything. Serve extra broth on the side with harissa stirred in. Place the merguez sausages around the couscous.
About 3 min

Nutrition per serving (estimate)

Contains: dairy