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1
Heat the oil in the casserole over medium-high heat.
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2
Add the lamb and chicken and cook, turning occasionally, about 6 minutes.
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3
Transfer to paper towels to drain.
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4
Add the eggplant, red pepper, onion, and garlic to the casserole and cook, stirring occasionally, about 4 minutes.
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5
Stir in the harissa, paprika, and turmeric and cook for 1 minute.
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6
Return the lamb and chicken to the casserole.
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7
Add the zucchini, stock, beans, tomatoes, and chorizo and season with salt and pepper.
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8
Bring to a boil.
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9
Reduce the heat to low and cover.
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10
Simmer about 1 hour, or until the meats are tender.
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11
Strain the mixture in a colander set over a wide skillet.
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12
Transfer the meat and vegetables to a platter and cover to keep warm.
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13
Boil the strained liquid over high heat for about 5 minutes, or until slightly reduced.
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14
Season with salt and pepper.
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15
Bring 3 cups water and 1/2 tsp salt to a boil in a large saucepan.
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16
Stir in the couscous and remove from the heat.
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17
Cover and let stand until the couscous is tender, about 5 minutes.
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18
Stir the meats and vegetables into the couscous.
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19
Pour the sauce on top and sprinkle with the cilantro.
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20
Serve hot.
