Couscous is the national dish of Morocco and is used in everything from salads to main dishes. In this traditional recipe, the couscous is served with a delicious and hearty slow-cooked stew of chicken, chickpeas, sweet potatoes, onions, zucchini and carrots. Lamb merguez sausage is added at the end along with some dried fruits. The spice blend made by Chef Sebastien is not spicy at all, and enhances the whole dish with rich Moroccan flavours.
Preparation, cooking and serving instructions
Frozen product. Once defrosted consume within 48 hours. To Defrost, put in the fridge for 24 hours.
Preheat your oven at 160, Reheat the stew in the oven for 20 min.
For the couscous you can warm it up in the microwave for 1 to 2 min or in the oven for 5 min at 160.