Difficulty
Easy
Servings
6 people
Preparation Time
30 minutes
Cooking Time
2 hours
Total Time
2 hours 30 minutes
Royal couscous is a sumptuous feast brimming with rich flavors. It features cooked semolina, an assortment of meats including lamb, chicken, and merguez sausages, along with tender vegetables. This dish is enhanced with a variety of spices and served with a savory broth, making it ideal for large gatherings, providing a warm, communal meal perfect for bringing family and friends together.
Ingredients
For the Meats
– Merguez sausages: 6 units
– Chicken thighs: 6 units
– Lamb shoulder, cut into large chunks: 400 g
For the Vegetables
– Carrots: 4 units
– Zucchini: 3 units
– Turnips: 3 units
– Potatoes: 2 units
– Canned precooked chickpeas: 400 g
– Onion: 1 unit
– Tomatoes: 2 units
For the Semolina
– Medium grain semolina: 500 g
– Olive oil: 2 tbsp
– Salt
Spices and Others
– Ras el-hanout: 1 tsp
– Paprika: 1 tsp
– Turmeric: 1 tsp
– Cinnamon (or a cinnamon stick): 1 pinch
– Chicken bouillon cube: 1 unit
– Salt
– Pepper
Preparation
Preparing the Vegetables
Peel and cut the carrots, turnips, and potatoes into large chunks. Slice the zucchini into sections. Chop the onion, and dice the tomatoes.
Cooking the Meats
1. In a large pot or a couscoussier, sauté the onion in some olive oil. Add the lamb and chicken thighs and brown for a few minutes. Mix in the spices and tomatoes, then cover with water. Add the bouillon cube and let simmer for 30 minutes.
Finishing Touches
Grill the merguez sausages in a pan or oven just before serving to keep them hot.
Cooking the Vegetables
1. Add the carrots, turnips, and potatoes to the pot. Cook for 15 minutes.
Finishing Touches
Add the zucchini and chickpeas and continue simmering for another 10-15 minutes until everything is tender.
Cooking the Semolina
1. If using boxed couscous
Simply follow the instructions on the package. Typically, place the semolina in a large dish, add oil and salt, and fluff it up. Pour over 500 ml of boiling water, cover, and let it swell for 5-10 minutes. Fluff again with a fork.
1. If using traditional semolina
Moisten the semolina with salted water, fluff it up, and then steam it in your couscoussier for 20 minutes. Lightly rehydrate, add oil or butter, fluff again, and steam for another 20 minutes.
Plating the Couscous
1. Spread the semolina in the center of a large serving dish. Arrange the meats on top: lamb, chicken, merguez. Distribute the vegetables around with some broth.
Finishing Touches
Serve the remaining broth on the side, along with harissa for those who enjoy a spicy kick.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.