COUSCOUS ROYALE

COUSCOUS ROYALE image

Yield 6

Number Of Ingredients 23

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Ingredients

1 T olive Oil
2 Lbs small chicken thighs
12 oz Merguez or spicy Italian sausage
1 T minced garlic
2 onions minced
2 carrots, peeled and cut into 1/2 inch rounds
1/2 stalk celery, cut into 1/2 inch pieces
1 rutababa, parnip or turnip-peeled and cut into 1 inch cubes
1/2 green bell pepper, cut into 1/4 inch strips
1/2 red bell pepper, cut into 1/4 inch strips
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can garbanzo beans
2 cups chicken stock
2 t chopped fresh thyme
1 t turmeric
1 teaspoon cayenne pepper
1/4 t harissa or to taste
1 bay leaf
2 zuchini, halved lenthwise and sliced into 1 inch pieces
2 T extra virgin olive oil
2 cups couscous
2 cups chicken stock
1/2 cup plain yogurt

Steps:

Directions Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside. Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot. Serve chicken stew over the couscous with a dollop of yogurt.

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