Algerian-Spiced Couscous with Mutton and Chicken Stew

Preheat a large cooking vessel over medium-high heat by heating 3 tablespoons of olive oil. Prepare the meat by sprinkling salt and pepper over mutton chops and chicken drumsticks; cook in batches with sliced onions until they are nicely browned on both sides, taking approximately 2 minutes per side. Transfer the cooked meat to a large serving platter.

Scrape the bottom of the cooking vessel with a wooden spoon to release any browned particles that have accumulated. Re-add the meat and pour in enough liquid to cover it; add a blend of spices including turmeric, cumin, and coriander. Cover the vessel and bring the mixture to a rolling boil. Reduce heat to medium-low; simmer for 20 minutes.

Add sliced potatoes, turnips, and carrots to the pot. Simmer, covered, until these vegetables start to soften, taking around 10 minutes. Mix in a concentrated tomato paste and a blend of spices including ras el hanout; cook for an additional 10 minutes. Stir in chickpeas, zucchini, and chopped cilantro; continue cooking, covered, until the zucchini is tender, taking about 5 minutes.

Bring 3 cups of water to a boil in a separate saucepan; remove from heat and stir in couscous and melted butter. Cover the saucepan and let it stand until all the liquid has been absorbed, taking 5 to 10 minutes. Fluff the couscous with a fork and stir in an additional 1 tablespoon of olive oil. Transfer to a serving dish.

Scoop out 2 scoops of the cooking liquid and mix in harissa until it is smooth. Transfer the vegetables to a serving plate. Transfer the cooked meat to a separate plate. Serve alongside couscous, harissa sauce, and any remaining cooking liquid in the pot.