\nEasy<\/p>\n
\n6 people<\/p>\n
\n30 minutes<\/p>\n
\n2 hours<\/p>\n
\n2 hours 30 minutes<\/p>\n
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.<\/p>\n
\n– Merguez sausages: 6 units
\n– Chicken thighs: 6 units
\n– Lamb shoulder, cut into large chunks: 400 g<\/p>\n
\n– Carrots: 4 units
\n– Zucchini: 3 units
\n– Turnips: 3 units
\n– Potatoes: 2 units
\n– Canned precooked chickpeas: 400 g
\n– Onion: 1 unit
\n– Tomatoes: 2 units<\/p>\n
\n– Medium grain semolina: 500 g
\n– Olive oil: 2 tbsp
\n– Salt<\/p>\n
\n– Ras el-hanout: 1 tsp
\n– Paprika: 1 tsp
\n– Turmeric: 1 tsp
\n– Cinnamon (or a cinnamon stick): 1 pinch
\n– Chicken bouillon cube: 1 unit
\n– Salt
\n– Pepper<\/p>\n
\nPeel and cut the carrots, turnips, and potatoes into large chunks. Slice the zucchini into sections. Chop the onion, and dice the tomatoes.<\/p>\n
\n1. In a large pot or a couscoussier, saut\u00e9 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.<\/p>\n
\nGrill the merguez sausages in a pan or oven just before serving to keep them hot.<\/p>\n
\n1. Add the carrots, turnips, and potatoes to the pot. Cook for 15 minutes.<\/p>\n
\nAdd the zucchini and chickpeas and continue simmering for another 10-15 minutes until everything is tender.<\/p>\n
\n1. If using boxed couscous
\nSimply 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.<\/p>\n
1. If using traditional semolina
\nMoisten 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.<\/p>\n
\n1. 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.<\/p>\n
\nServe the remaining broth on the side, along with harissa for those who enjoy a spicy kick.<\/p>\n\n\n