Couscous Royal

Name: Couscous Royal
Prep time: 30 min
Cook time: 120 min
Total time: 160 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cups couscous; 2 1/2 cups water (boiling); 1 tablespoon olive oil; 1 teaspoon salt; 500 grams lamb shoulder (cut into chunks); 500 grams chicken thighs (bone-in, skin-on); 2 links merguez sausages (sliced); 1 large onion (chopped); 2 cloves garlic (minced); 3 large carrots (sliced); 2 medium zucchini (sliced); 1 can chickpeas (drained); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 pinch saffron threads (optional); 4 cups chicken broth; 3 tablespoons olive oil; to taste salt and pepper

160 min 6 servings Medium

All Recipes

Couscous Royal

Experience the rich flavours of Couscous Royal, a traditional North African dish featuring a mix of meats and vegetables over fluffy couscous.

Prep

30 min

Cook

120 min

Total

160 min

Servings

Difficulty

Medium

Couscous Royal is a celebrated North African dish widely enjoyed for its robust flavours and hearty ingredients. Traditionally, this dish is a feast featuring a variety of meats and vegetables served over a bed of steaming couscous. The beauty of Couscous Royal lies in its versatility and the richness of its spices. It's a dish that brings together the aromatic flavours of cumin, coriander, and cinnamon, creating a symphony of taste that is both exotic and comforting.

Ingredients

Servings

For the Couscous

For the Meat and Vegetables

Instructions

Prepare the couscous

Place couscous in a large bowl. Add boiling water, olive oil, and salt. Stir, cover, and let sit for 10 minutes. Fluff with a fork.

Pro tip: Cover with a clean kitchen towel to keep the steam in.

Brown the meats

In a large pot, heat olive oil over medium-high heat. Brown lamb and chicken pieces on all sides. Remove and set aside.

Pro tip: Ensure a good sear for maximum flavour.

Cook the aromatics

In the same pot, add onions and garlic. Sauté until onions are translucent, about 5 minutes.

Pro tip: Stir frequently to avoid burning the garlic.

Add spices and broth

Add cumin, coriander, cinnamon, and saffron. Stir to combine. Pour in chicken broth and bring to a simmer.

Pro tip: For a deeper flavour, toast the spices briefly before adding.

Simmer meats and vegetables

Return lamb and chicken to the pot. Add carrots, zucchini, and chickpeas. Cover and simmer for 1 hour, until meats are tender.

Pro tip: Check for doneness: lamb should be 145°F / 63°C, chicken 165°F / 74°C.

Add merguez

Add sliced merguez sausages and simmer for an additional 20 minutes.

Pro tip: Adjust seasoning with salt and pepper before serving.

Serve

Serve the stew over the fluffed couscous. Garnish with fresh herbs if desired.

Pro tip: Pair with harissa for added heat.

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Tips & Tricks

<ul><li>Use a couscous steamer for authentic texture.</li><li>Adjust spices to taste for desired heat level.</li><li>Rest the couscous before serving for better flavour absorption.</li></ul>

Serving Suggestions

Serve Couscous Royal with a side of harissa for those who enjoy a bit of spice. This dish pairs wonderfully with a refreshing mint tea or a glass of red wine. Couscous Royal can be prepared ahead of time and stored in the refrigerator for up to two days. Simply reheat gently on the stove before serving to preserve its rich flavours.