The ultimate North African feast: tender lamb, spicy merguez sausages, chickpeas, and seasonal vegetables in a fragrant harissa broth, served over fluffy couscous. A crowd-pleasing one-pot dish that's perfect for batch cooking.
Season lamb with ras el hanout, salt, and pepper. Heat olive oil in a large pot over medium-high and brown the lamb on all sides, about 5 min. Remove and set aside.
In the same pot, cook chopped onion 3 min. Add carrots and turnip (cut into chunks), canned tomatoes, harissa, and broth. Return lamb. Bring to a boil, cover, and simmer 30 min.
Add zucchini (sliced) and drained chickpeas. Cook uncovered 15 min more until vegetables are tender and sauce is slightly reduced.
Meanwhile, grill or pan-fry merguez sausages 8–10 min until cooked through.
Place couscous in a large bowl. Pour 400ml (1⅔ cups) of boiling broth or water over it. Add butter, cover with a plate, and rest 5 min. Fluff with a fork, separating every grain.
Serve couscous in deep bowls topped with stew and merguez. Offer extra harissa on the side.
Carbs come mainly from couscous (GI ~65) — expect a significant blood sugar rise. Inject 15–20 min before eating (pre-bolus). Use your usual dosing method agreed with your care team to dose precisely. Log this meal in your journal to track your personal response over time.
