Tunisian couscous with vegetables and halal merguez

Ingredients

• fine couscous semolina500 g
• halal merguez sausages6 pieces
• chicken (thighs)4 pieces
• zucchini2 pieces
• carrots3 pieces
• turnips2 pieces
• fresh tomatoes3 pieces
• onion1 piece
• garlic cloves3 pieces
• cooked chickpeas200 g
• tomato paste2 tablespoons
• olive oil3 tablespoons
• salt1 teaspoon
• black pepper1/2 teaspoon
• cinnamon stick1 stick
• harissa (optional)1 tablespoon
• water1 liter

Instructions

1. 1

   In a large pot, sauté chopped onion and crushed garlic in olive oil. Add chicken and brown.

2. 2

   Add grated tomatoes, tomato paste, cinnamon, salt, pepper, and harissa. Cover with water and simmer for 20 minutes over medium heat.

3. 3

   Peel and cut zucchini, carrots, and turnips into large dice. Add them to the pot with chickpeas. Cook for another 20 minutes.

4. 4

   Meanwhile, prepare the semolina: moisten with a little salted water, fluff with a fork, then steam (or in a couscousier) for 20 minutes. Repeat once.

5. 5

   Grill the merguez in a separate pan for 5 minutes.

6. 6

   Place semolina on a large platter, drizzle with vegetable broth, top with vegetables, chicken, and merguez. Serve hot.