Couscous Royale

Directions

1. 1
   Heat the oil in the casserole over medium-high heat.
2. 2
   Add the lamb and chicken and cook, turning occasionally, about 6 minutes.
3. 3
   Transfer to paper towels to drain.
4. 4
   Add the eggplant, red pepper, onion, and garlic to the casserole and cook, stirring occasionally, about 4 minutes.
5. 5
   Stir in the harissa, paprika, and turmeric and cook for 1 minute.
6. 6
   Return the lamb and chicken to the casserole.
7. 7
   Add the zucchini, stock, beans, tomatoes, and chorizo and season with salt and pepper.
8. 8
   Bring to a boil.
9. 9
   Reduce the heat to low and cover.
10. 10
    Simmer about 1 hour, or until the meats are tender.
11. 11
    Strain the mixture in a colander set over a wide skillet.
12. 12
    Transfer the meat and vegetables to a platter and cover to keep warm.
13. 13
    Boil the strained liquid over high heat for about 5 minutes, or until slightly reduced.
14. 14
    Season with salt and pepper.
15. 15
    Bring 3 cups water and 1/2 tsp salt to a boil in a large saucepan.
16. 16
    Stir in the couscous and remove from the heat.
17. 17
    Cover and let stand until the couscous is tender, about 5 minutes.
18. 18
    Stir the meats and vegetables into the couscous.
19. 19
    Pour the sauce on top and sprinkle with the cilantro.
20. 20
    Serve hot.