Couscous Royal

Method

1. Season the lamb and chicken pieces with merguez sausage spice, then sear them in a large heavy-bottomed pot over high heat for approximately 4 minutes until browned on all sides.
2. Reduce the heat to medium, add the chopped tomatoes to the pot, and allow the mixture to simmer uncovered for 10 minutes until the tomatoes break down into a rich sauce.
3. Add the sliced zucchini to the pot and continue simmering for a further 9 minutes until the vegetables are tender and the lamb and chicken are cooked through.
4. While the stew finishes cooking, steam the cauliflower couscous in a separate pan over medium heat for 5 minutes, stirring occasionally, until heated through and fluffy.
5. Mound the cauliflower couscous onto a large serving platter, arrange the lamb, chicken, and zucchini on top, and ladle the tomato broth generously over the entire dish before serving.