This is a very simple recipe of a traditional couscous eaten with lamb and chicken, popular in the northen part of Africa. This recipe is made for 6 persons and can be realised in about 2 hours.

Ingredients:

• 400g Chicken
• 1kg Lamb
• 2 carrots
• 1 onion
• 1 aubergine
• 2 courgettes
• 2 peperbells
• 2 celery stalks
• 1 can of tomatoes
• 1 can of chick peas
• 1 garlic clove
• 400g raisins
• 1kg coucous
• Timian
• Cumin
• Rosmarin
• Chili sauce

Preparation:

Cut onion and garlic in tiny pieces, aubergine and courgette in small dices (1.5 cm), carrots and celery in thin round slices. Warm up a pot with olive oil and add onion, carrots, celery. Once the onion gets darker, add garlic aubergine, courgette, tomatoes, raisins in the pan. Cover with water, add vegetable stock and cook during 45 minutes at medium temperature.

While vegetables are cooking, cut chicken and lamb in small dices and mix with timian, cumin, rosmarin, salt, pepper and olive oil. Cook meat in a hot pan during 10 minutes, then cover the meat with water and cook for 40 minutes at medium temperature.

One the meat is cooked, put the lamb and chicken in the pot with vegetables and cook the whole for 45 more minutes. At the end of the cooking, add some chili sauce and the chick peas.

Just before serving, prepare the couscous by mixing 1 liter of boiling water with 1 kg of couscous. Add some salt and a little bit of olive oil.

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