📝 About This Recipe
Couscous Royal is the crown jewel of North African hospitality, a magnificent centerpiece that brings together tender semolina wheat and an array of succulent meats. This celebratory dish features a fragrant, saffron-infused broth packed with seasonal vegetables, slow-cooked lamb, chicken, and spicy merguez sausages. It is a masterclass in balance, offering a harmonious blend of savory spices, sweet raisins, and a fiery kick of harissa that defines the soul of Moroccan and Algerian cuisine.
🥗 Ingredients
The Meat Selection
- 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 (thinly sliced)
- 4 medium Carrots (peeled and cut into large chunks)
- 3 medium Zucchini (cut into thick rounds)
- 2 medium Turnips (peeled and quartered)
- 15 oz Canned Chickpeas (drained and rinsed)
- 2 tablespoons Tomato paste
Spices and Aromatics
- 1 tablespoon Ras el Hanout (North African spice blend)
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Saffron threads (crushed and soaked in a little warm water)
- 1 piece Cinnamon stick
- 1 bunch Fresh Cilantro and Parsley (tied together with kitchen twine)
The Grains (Couscous)
- 3 cups Dry Couscous (medium grain semolina)
- 3 tablespoons Unsalted Butter (cut into small cubes)
- 1/2 cup Golden Raisins (soaked in warm water)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot (or the bottom of a couscoussier), 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 sliced onions and sauté for 5 minutes until softened. Stir in the tomato paste, Ras el Hanout, ginger, and cinnamon stick, toasting the spices for 1 minute until fragrant.
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3
Return the lamb and chicken to the pot. Add the saffron (with its soaking water) and the herb bundle. Pour in 8 cups of water or beef stock, ensuring the meat is fully submerged. Bring to a boil, then reduce to a gentle simmer for 45 minutes.
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4
Add the carrots and turnips to the broth. Continue simmering for another 20 minutes.
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5
While the broth simmers, prepare the couscous. Place the dry grains in a large bowl and drizzle with 2 tablespoons of oil and a pinch of salt. Rub the grains between your palms to coat them evenly.
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6
Add the zucchini and chickpeas to the vegetable broth. These cook faster and only need about 15-20 minutes.
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7
Steam the couscous. If using a couscoussier, place the grains in the steamer basket over the simmering broth for 15-20 minutes. If using the instant method, pour 3 cups of boiling salted water over the grains, cover tightly, and let sit for 10 minutes.
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8
In a separate skillet, grill or pan-fry the Merguez sausages over medium heat until cooked through and slightly charred. Set aside.
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9
Once the couscous is steamed, transfer it back to a large bowl. Use a fork or a whisk to fluff the grains, breaking up any lumps. Incorporate the butter cubes and the drained raisins while the grains are hot.
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10
Taste the broth and adjust the seasoning with salt and pepper. Remove the herb bundle and the cinnamon stick.
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11
To assemble, mound the couscous in a large, shallow serving platter, creating a well in the center.
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12
Arrange the lamb and chicken in the center, then place the vegetables around the perimeter. Top with the grilled Merguez sausages.
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13
Ladle a few spoonfuls of the aromatic broth over the grains to moisten them, and serve the remaining broth in a bowl on the side.
💡 Chef's Tips
For the fluffiest grains, rub the couscous with oil before adding liquid to prevent clumping. If you can't find Merguez, use a spicy lamb sausage or a high-quality chorizo as a substitute. Always add vegetables in stages based on their cooking time to prevent the zucchini from becoming mushy. Authentic 'Royal' style requires at least three types of meat; don't skip the variety as it builds the flavor profile. Prepare a 'Tfaya' (caramelized onion and raisin topping) if you want to add an extra layer of sweet and savory contrast.
🍽️ Serving Suggestions
Serve with a side of Harissa paste mixed with a little broth for those who enjoy extra heat. A chilled glass of Moroccan Mint Tea is the traditional way to cleanse the palate after this rich meal. Pair with a side of 'Salade Marocaine' (finely chopped cucumbers, tomatoes, and onions) for freshness. A dollop of thick Greek yogurt or labneh on the side can help balance the spice of the sausages.