Couscous Royale

In a large frying pan, cook the onions over low heat in 2 tablespoons oil + 2 tablespoons butter for about 3 hours, stirring often so they do not stick. The onions should become caramelized and reduced to less than half.

Add the raisins, cinnamon, and honey. Cook about 20 minutes more until dark brown. Reserve.

Note: this onion compote is served at the table with the couscous. It is a special family addition that makes the whole dish shine.

In a large bowl, pour 1 cup boiling water over 2 cups dry couscous. Add 2 tablespoons butter and salt to taste. Cover and let sit 5 minutes.

Fluff with a fork to separate the grains. Taste and adjust salt. Reserve.

In a heavy-bottom pot, heat the oil. Add ¾ of the onions with the spices (saffron, paprika, cumin, cinnamon, salt and pepper). Cook until fragrant.

Add the beef and brown lightly. Add about 4 cups water, cover, and simmer 20 minutes.

Add crushed tomatoes, carrots, and chickpeas. Simmer 15 minutes.

Uncover and add turnips, zucchini, and tomato paste. Adjust seasoning and simmer another 15 minutes.

In a frying pan, brown the chicken in a little oil. Add the remaining onions and the same spice mix. Cover and cook about 20 minutes. Reserve.

Place couscous on a large round serving platter and make a well in the center. Add beef (remove bones if they fall away) and chicken. Arrange vegetables around the meats and top with chickpeas.

Divide the broth into two bowls. Add harissa to one bowl if desired.