Difficulty: Medium

Preparation time: 1h

Cooking time: 1h 15mins

For 6 people

Ingredients:

• 400g lamb meat 
• 5 chicken thighs 
• 6 merguez sausages 
• 2 tbsp olive oil 
• 1 onion 
• 2 garlic cloves 
• 1 pinch of saffron 
• 2 tbsp ras-el-hanout spice blend 
• 1 tsp ground cumin 
• 12cl white wine 
• 4 zucchini 
• 300g chickpeas 
• 3 turnips 
• 6 carrots 
• 150g green cabbage 
• 1 can chopped tomatoes 
• 2 liters water 
• 6 sprigs of chopped flat-leaf parsley 
• 1 tsp rose petal chili paste 
• 1 knob of butter  
• 500g moghrabieh (Lebanese couscous) 
• 1 pinch of salt and pepper 

Preparation:

1. Cut the onion, zucchinis, carrots, turnips, and cabbage into pieces. Set aside. 
2. Mince the garlic and chop the parsley. Set aside. 
3. In a large pot, heat the olive oil and brown the lamb and chicken. 
4. Add the onion, garlic, saffron, and pour in the white wine. 
5. Add the turnips, carrots, cabbage, tomatoes, ras-el-hanout, cumin, and 1 liter of water. Season with salt and pepper. 
6. Bring to a boil, cover, and simmer over low heat for 30 mins. 
7. Add the merguez sausages and chickpeas, continue cooking until the vegetables are tender. 
8. In a separate pot of salted boiling water, cook the moghrabieh for 20 mins. Once cooked, melt the butter into the couscous pearls and add the rose petal chili paste. 
9. Place the moghrabieh in a large serving dish, top with the vegetable and meat mixture along with the broth. Garnish with parsley and almond-stuffed dates in syrup. 
   

It's Ready !