📝 About This Recipe
Couscous Royale is the crown jewel of North African hospitality, a magnificent celebration dish that brings together tender lamb, succulent chicken, and spicy merguez sausages. This aromatic masterpiece features fluffy semolina grains steamed to perfection over a rich, saffron-infused broth brimming with seasonal vegetables and chickpeas. It is a harmonious balance of savory meats, earthy spices, and the sweet contrast of caramelized onions and raisins, making it the ultimate centerpiece for any festive gathering.
🥗 Ingredients
The Meat Selection
- 800 grams Lamb shoulder (cut into large chunks)
- 6-8 pieces Chicken drumsticks and thighs (skin on)
- 6-8 pieces Merguez sausages (spicy North African lamb sausages)
The Aromatic Broth and Vegetables
- 2 Onions (finely diced)
- 4 Carrots (peeled and cut into large batons)
- 3 Zucchini (cut into thick rounds)
- 2 Turnips (peeled and quartered)
- 400 grams Chickpeas (canned, rinsed and drained)
- 2 tablespoons Tomato paste
- 2 tablespoons Ras el Hanout (high-quality spice blend)
- 1 pinch Saffron threads (steeped in a little warm water)
- 1 bunch Fresh cilantro and parsley (tied together with kitchen string)
The Couscous and Tfaya
- 500 grams Fine or medium Couscous (dried)
- 2 tablespoons Smeg or Ghee (or unsalted butter)
- 3 Red onions (thinly sliced for the sweet garnish)
- 1/2 cup Raisins (soaked in warm water)
- 1 teaspoon Cinnamon (ground)
- 1 tablespoon Honey
👨🍳 Instructions
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1
In the bottom of a 'Couscoussier' or a large heavy-bottomed pot, heat olive oil and brown the lamb chunks and chicken pieces over medium-high heat until golden on all sides. Remove chicken and set aside, as it cooks faster than the lamb.
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2
Add the diced onions to the pot with the lamb and sauté until translucent. Stir in the tomato paste, Ras el Hanout, ginger, and turmeric, cooking for 2 minutes to wake up the spices.
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3
Pour in 2 liters of water, add the saffron water and the herb bundle. Bring to a boil, then reduce heat and simmer partially covered for 45 minutes.
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4
While the meat simmers, prepare the couscous. Place the grains in a large shallow bowl (Gassaâ), drizzle with oil and a splash of water, and rub between your palms to separate the grains and ensure they are evenly coated.
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5
Add the carrots and turnips to the broth. Place the steamer basket (containing the couscous) on top of the pot. Ensure no steam escapes from the sides (use a damp cloth to seal if necessary). Steam for 20 minutes.
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6
Remove the steamer basket. Return the chicken pieces to the broth and add the zucchini and chickpeas. Check the liquid level; the vegetables should be mostly submerged.
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7
Dump the couscous back into the large bowl, sprinkle with salt and another half-cup of water. Use a fork or your hands to break up any lumps. Let it rest for 5 minutes, then return to the steamer for a second 20-minute session.
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8
Prepare the Tfaya: In a separate pan, sauté sliced red onions with a little butter until soft. Add the raisins, cinnamon, honey, and a ladle of the meat broth. Simmer until caramelized and jammy.
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9
Grill or pan-fry the Merguez sausages separately until charred and cooked through. This prevents the broth from becoming too greasy.
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10
For the final touch, remove the couscous from the steamer one last time. Stir in the Ghee or butter while it is piping hot to give it a silky, luxurious texture.
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11
Taste the broth and adjust the seasoning with salt and pepper. Discard the herb bundle.
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12
To serve, mound the couscous on a large platter. Create a well in the center for the lamb and chicken. Arrange the vegetables around the sides, top with the Merguez, and finish with a generous heap of the sweet Tfaya onions in the center.
💡 Chef's Tips
Always steam your couscous at least twice; instant preparation in a bowl never achieves the same ethereal, fluffy texture as traditional steaming. If your steamer basket doesn't fit tightly, use a 'mafrouda' (a long strip of wet cloth dusted with flour) to seal the joint between the pot and the steamer. Don't overcook the zucchini—add them during the last 15-20 minutes of cooking so they maintain their shape. For an extra kick, take a small bowl of the finished broth and whisk in a tablespoon of Harissa paste to serve on the side for those who like heat. Quality Ras el Hanout is essential; look for blends that contain rosebuds and lavender for a truly authentic Maghreb aroma.
🍽️ Serving Suggestions
Serve with a side of Harissa paste mixed with a little broth for customizable heat. A bowl of extra broth should always be on the table for guests to moisten their portions. Pair with a refreshing glass of cold Laban (fermented milk) or a hot Moroccan Mint Tea after the meal. A simple salad of sliced cucumbers, tomatoes, and red onions with lemon dressing cuts through the richness of the meats. Provide small bowls of toasted almonds or extra raisins for those who enjoy additional crunch and sweetness.