Couscous Royale (Couscous with Grilled Meats) | Saveur

Ingredients

• For the Lamb Stew
• 1⁄3 cup olive oil
• 12 oz. boneless lamb shoulder, trimmed and cut into 1" pieces
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 cup flour
• 4 cloves garlic, finely chopped
• 2 medium carrots, peeled and cut into 1/4"-thick slices
• 2 ribs celery, roughly chopped
• 2 small red Holland chiles, stemmed, seeded, and chopped
• 1 medium yellow onion, roughly chopped
• 1 medium white turnip, peeled and cut into 1" pieces
• 1 medium zucchini, cut into 1" pieces
• 1⁄2 cup golden raisins
• 2 tbsp. tomato paste
• 1 tsp. paprika
• 1⁄2 tsp. ground ginger
• 1⁄4 tsp. crushed saffron threads
• 2 sticks cinnamon
• 2 bay leaves
• 4 cups chicken stock
• 1 cup dried chickpeas, soaked overnight, drained
• 1 (15-oz.) can whole peeled tomatoes, in juice, crushed by hand
• 1 small head cabbage, cored and roughly chopped
• 1 bunch parsley, finely chopped
• 1 lemon, juiced
• For the Couscous and Mixed Grill
• 1 lb. ground lamb
• 3 tbsp. ground cumin
• 6 cloves garlic, minced
• 1 small onion, grated
• 1 bunch cilantro, minced
• 1 egg
• 1 lb. boneless, skinless chicken thighs, cut into 1" x 2" pieces
• 8 baby lamp chops
• 8 merguez sausages
• 4 tbsp. unsalted butter
• 3 tbsp. olive oil
• 3 cups fine-grain couscous
• Harissa, for serving