Peel and chop the onions. Peel and slice the carrots into discs. Wash and cut the celery into julienne strips. Wash, dry and thin out the coriander leaves. Chop 12 of them and keep 6 back for garnish. Drain the chick peas.
Heat 4tbsp of olive oil in the bottom of a sizeable pan until spitting, then add the chicken and chopped onion and brown for 5-6 minutes stirring and turning to ensure even browning. Add some salt and pepper. Cook until chicken is cooked through with no pink showing. Crumble one of the stock cubes finely into the pan, add the chopped coriander and celery pieces, cover with 250ml water and bring to the boil with the lid on the pan over a medium heat.
Turn down to a very low heat, add the harissa, mix well with the water then cover and simmer for 30 minutes.
Add the carrots and chick peas, and stir into the stew. Cover and cook for a further 30 minutes. If it looks a little dry, add a little more water from a boiled kettle.
Meanwhile in a separate pan, bring to the boil 350ml of water, one tablespoon of olive oil, and one stock cube dissolved into it. Remove from heat and add the couscous. Cover and leave in a warm place to steep. If the couscous absorbs all of the water, add a little more to prevent drying out.
Finally grill the merguez sausages under a medium grill for 5-7 minutes turning regularly them and browning them evenly.
Just before serving drain any excess water form the couscous melt the butter into the couscous and stir well. Distribute the couscous between 6 serving bowls, place a piece of chicken, a merguez sausage, and some stewed vegetables onto each bed of couscous, spread some of the harissa sauce from the pan across the chicken, garnish with coriander and then serve immediately.
*This recipe is very indulgent so shouldn't be eaten too often. But it's perfect for those speical occasions!
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.