Preparation
1 The day before, soak the chickpeas in water. On the day of cooking, cook the chickpeas in water for about 1 hour and 30 minutes. Drain. Set aside.
2 Peel and slice the onions. Peel and cut the other vegetables into pieces (carrots, zucchini, turnips). Cut the tomatoes.
3 Pour oil into the Cookeo pot. Brown the onions in “Saute” mode for 5 minutes. Add the chicken thighs and merguez sausages and cook again in “Saute” mode for 5 minutes.
4 Add the vegetables, spices, salt. Cook for 15 minutes in “Pressure Cook” mode.
5 Make the couscous by soaking it in hot water in a ratio of 1.5:1. Fluff it up by hand.
Presentation Serve the couscous with the meat-vegetable-spice mixture.