Royal couscous and its onion compote

1 The day before: Soak the chickpeas in a large bowl of lukewarm water.
2 The same day: The broth: in the bottom of the couscoussier, heat 2 tablespoons of olive oil. Brown the lamb on all sides. To book. Place the chicken drumsticks in place, brown, and set aside. Add the hard vegetables (carrots – turnips – onions) let return and set aside. (add a little oil if necessary) return the lamb to the couscoussier as well as the drained chickpeas. Cover with water, salt and pepper, and add all the spices (cumin, ras el hanout, 4 spices), the teaspoon of harissa and the small tin of tomato paste. Leave to simmer for 30 minutes. Now we have to think about the semolina. Rinse the semolina several times with plenty of water. Drain as much as possible. Pour it into a large basin. Add 10 cl of peanut oil and 1/2 liter of lightly salted water. Stir and let drink.
3 The broth: after half an hour of cooking the broth, add the carrots, turnips, onions, the tin of crushed tomatoes, the chicken. Add water if necessary, and adjust the seasoning. Cook for another 30 minutes. The semolina: pour the semolina at the top of the couscoussier, and cover with a clean tea towel. Seal it well with tea towels so that the steam does not escape from the sides. Once the steam escapes through the semolina, remove the latter and in the basin, with buttered hands, stir to remove small lumps or between two forks if too hot. Cover and let rest.
4 The broth, after 30 minutes, add the zucchini and cook for 20 to 30 minutes. The semolina: put the semolina back in the couscoussier. At the end of cooking, add 100 g of butter in small pieces, and stir everything between your hands. Leave warm until ready to serve.
5 For the onion compote, I tried to manage between the couscous … The semolina … I started it during the time of the 1st cooking of the broth, and I let it cook slowly. In 2 tablespoons of olive oil, in a sauté pan, brown the onions until they are translucent. Add the raisins, cinnamon and butter. Pepper. Return to height, and wet with water. Cook for 15 minutes. Sweeten and cook for another 15 minutes. The water must be evaporated.
To finish
At the end of cooking, cook the merguez. Serve the vegetables in one dish, the meat in another, the semolina in another, the broth in a soup tureen. Serve the onion compote in a small bowl on the side. Prepare a spicier sauce in a bowl by incorporating harissa into a bowl of broth. Everyone serves according to their tastes.

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