Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Water | not in our table | 0 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Vegetable oil
- Mutton
- Salt
- Black pepper
- Turmeric
- Potatoes
- Onions
- Carrots
- Tomatoes
- Water
- Vegetables
- Harissa
- Zucchini
- Instant couscous
- Butter
Directions
Salt and pepper the mutton chops.
In a big pot, heat the vegetable oil on medium-high heat. Cook the mutton in the oil in batches with the onions until browned—about 2 minutes per side. Transfer the mutton to a big plate.
To deglaze the browned parts, add a splash of water to the pot and use a wooden spoon to scrape the bottom. Add the chicken and mutton chops back to the pot, along with turmeric just enough water to cover. Cover the pot and heat until boiling . Simmer for 20 minutes on medium heat .
Add carrots, turnips, and potatoes to the pot and stir. Simmer, covered, for 10 minutes or until vegetables begin to soften.
Add the tomato paste, and cook for another 10 minutes until the zucchini is soft.
Stir in the chickpeas and cover the pan for about 5 minutes.
Pour the cooking liquid into a bowl and whisk in the harissa until well combined.
In a saucepan, bring some water to a boil. Turn off the heat and whisk in an equal volume of couscous, along with a dash of butter and salt. Cover the pan and leave it standing for 5–10 minutes, or until all the water has been absorbed.
Using a fork, fluff the couscous and toss in 1 tablespoon of vegetable oil. Place in a serving bowl.
Put some of the cooked vegetables on a dish for serving. Place the chicken and mutton on different plates. Serve everything with the couscous and harissa sauce.
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