📝 About This Recipe
Couscous Royal is the pinnacle of Moroccan hospitality, a majestic centerpiece featuring tender lamb, succulent chicken, and spicy Merguez sausages. This dish is a masterclass in balance, pairing a fragrant, saffron-infused vegetable broth with light-as-air steamed semolina. It is a celebratory meal that embodies the warmth of the Maghreb, offering a symphony of textures and aromatic spices like ras el hanout and ginger.
🥗 Ingredients
The Meats
- 2 lbs Lamb shoulder (cut into large 2-inch chunks)
- 6 pieces Chicken thighs (bone-in, skin-on)
- 6-8 pieces Merguez sausages (spicy North African lamb sausages)
The Broth and Vegetables
- 2 large Onions (finely chopped)
- 15 oz Chickpeas (one can, drained and rinsed)
- 4 medium Carrots (peeled and cut into 3-inch lengths)
- 3 medium Zucchini (cut into 3-inch lengths)
- 2 small Turnips (peeled and quartered)
- 1/2 lb Pumpkin or Butternut Squash (peeled and cut into large chunks)
- 2 tablespoons Tomato paste
- 1 bunch Fresh Cilantro and Parsley (tied together with kitchen twine)
Spices and Aromatics
- 1 tablespoon Ras el Hanout (high quality Moroccan spice blend)
- 1 teaspoon Ground Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 4 tablespoons Olive oil (extra virgin)
- to taste Salt and Black Pepper
The Grains and Tfaya
- 3 cups Fine Couscous (dry semolina)
- 3 tablespoons Unsalted Butter (softened)
- 1/2 cup Raisins (soaked in warm water)
👨🍳 Instructions
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1
In the bottom of a large couscoussier or a heavy-bottomed stockpot, heat 3 tablespoons of olive oil over medium-high heat. Brown the lamb chunks and chicken thighs in batches until golden on all sides. Remove and set aside.
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2
In the same pot, add the chopped onions and sauté for 5 minutes until translucent and slightly caramelized.
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3
Stir in the tomato paste, Ras el Hanout, ginger, turmeric, salt, and pepper. Cook for 2 minutes to toast the spices and release their oils.
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4
Return the lamb and chicken to the pot. Cover with 10 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
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5
While the meat simmers, prepare the dry couscous in a large shallow bowl (Gsaa). Sprinkle with 1 cup of water and 1 tablespoon of oil. Rub the grains between your palms to ensure no clumps form.
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6
Add the carrots, turnips, and the herb bouquet (cilantro/parsley) to the pot. Place the steamer basket (top of the couscoussier) filled with the prepared couscous over the pot. Ensure no steam escapes from the sides.
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7
Steam the couscous for 20 minutes. Remove the steamer basket, return the couscous to the large bowl, sprinkle with another cup of water and salt, and fluff with a fork or your hands once cool enough.
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8
Add the zucchini, pumpkin, chickpeas, and saffron water to the stockpot. These vegetables cook faster and need to remain intact.
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9
Place the couscous back into the steamer basket for a second steaming of 20 minutes. At the same time, pan-fry the Merguez sausages in a separate skillet until browned and cooked through.
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10
Check the lamb for tenderness; it should be falling off the bone. Remove the herb bouquet and discard.
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11
For the final touch, transfer the steamed couscous back to the bowl and work in the softened butter and the soaked raisins until the grains are glistening and airy.
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12
To serve, mound the couscous on a large communal platter. Create a well in the center and arrange the lamb and chicken. Decorate the sides with the vegetables and chickpeas.
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13
Place the grilled Merguez sausages on top of the meat and vegetables. Ladle several spoonfuls of the rich broth over the grains and serve the remaining broth in bowls on the side.
💡 Chef's Tips
Use a damp kitchen towel rolled into a strip to seal the joint between the pot and the steamer basket to ensure all steam passes through the couscous. Always steam your couscous at least twice; this process makes the grains incredibly light and prevents them from being mushy. If you cannot find Merguez, a spicy lamb or beef sausage is the best substitute, but avoid pork to keep the dish authentic. Don't overcook the zucchini and pumpkin; add them during the last 20-25 minutes of simmering so they hold their shape. For an extra layer of flavor, add a teaspoon of 'Smen' (Moroccan fermented butter) to the grains at the end instead of regular butter.
🍽️ Serving Suggestions
Serve with a side of Harissa paste mixed with a little broth for those who enjoy extra heat. A bowl of 'Tfaya' (caramelized onions and raisins with cinnamon) on top adds a beautiful sweet-and-savory contrast. Pair with a glass of refreshing Moroccan Mint Tea to cleanse the palate after the rich meal. A side of chilled buttermilk (Lben) is a traditional accompaniment that helps with digestion. Finish the meal with a plate of sliced oranges dusted with cinnamon and orange blossom water.