📝 About This Recipe
Couscous Royale is the crown jewel of North African hospitality, a magnificent one-pot masterpiece that brings together tender lamb, succulent chicken, and spicy merguez sausages. This dish is a symphony of textures, featuring fluffy semolina grains steamed to perfection over a rich, aromatic broth brimming with seasonal root vegetables and chickpeas. Infused with the warm, golden glow of saffron and the complex heat of ras el hanout, it is a celebratory meal designed to be shared from a single, grand platter.
🥗 Ingredients
The Meat and Poultry
- 2 lbs Lamb shoulder (cut into 2-inch chunks)
- 6 pieces Chicken thighs (bone-in, skin-on)
- 6-8 pieces Merguez sausages (spicy North African lamb sausages)
The Aromatic Broth
- 2 Yellow onions (finely diced)
- 4 large Carrots (peeled and cut into 3-inch lengths)
- 3 medium Zucchini (cut into thick rounds)
- 2 small Turnips (peeled and quartered)
- 15 oz can Chickpeas (drained and rinsed)
- 2 tablespoons Tomato paste
- 1.5 tablespoons Ras el Hanout (high-quality North African spice blend)
- 1/2 teaspoon Saffron threads (crushed and soaked in a little warm water)
- 3 tablespoons Olive oil
The Grain and Finishing
- 3 cups Couscous (dry, medium-grain)
- 3 tablespoons Butter (unsalted, cubed)
- 1/2 cup Fresh cilantro and parsley (chopped for garnish)
- 2 tablespoons Harissa paste (served on the side for heat)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or a traditional couscoussier, heat the olive oil over medium-high heat. Brown the lamb chunks in batches until golden on all sides, then remove and set aside. Repeat with the chicken thighs, skin-side down first, until crispy and golden.
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2
In the same pot, add the diced onions and sauté for 5-7 minutes until soft and translucent. Stir in the tomato paste and Ras el Hanout, cooking for 2 minutes to toast the spices and caramelize the paste.
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3
Return the lamb and chicken to the pot. Pour in enough water (about 8-10 cups) to cover the meat completely. Add the saffron and its soaking water, along with a generous pinch of salt and pepper.
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4
Bring the broth to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes, skimming any foam that rises to the surface.
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5
While the meat simmers, prepare the couscous. Place the dry grains in a large bowl, drizzle with a tablespoon of oil and a splash of water. Rub the grains between your palms to ensure they are evenly coated and lump-free.
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6
Add the carrots and turnips to the simmering broth. If using a couscoussier, place the prepared couscous in the steamer basket over the pot. If not, you will steam the couscous separately using the boiling broth later.
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7
After the broth has simmered for 1 hour total, add the zucchini and chickpeas. These require less time and will stay tender without falling apart.
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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 and keep warm.
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9
Check the lamb; it should be fork-tender. Once the vegetables are soft, remove the couscous from the steamer (if using). Transfer to a wide platter and fluff with a fork, incorporating the cubes of butter until melted and glossy.
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10
Taste the broth and adjust the seasoning with salt or more Ras el Hanout if necessary. The liquid should be deeply flavorful and aromatic.
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11
To assemble, create a large mound of fluffy couscous on a grand serving platter. Make a well in the center and arrange the lamb and chicken.
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12
Carefully place the vegetables around the meat and crown the dish with the grilled merguez sausages. Ladle a few spoonfuls of the golden broth over the entire dish.
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13
Garnish generously with fresh cilantro and parsley. Serve the remaining broth in a bowl on the side, along with a small dish of harissa for those who crave extra heat.
💡 Chef's Tips
For the fluffiest couscous, never boil it like pasta; steaming it over the aromatic broth allows the grains to swell and absorb the steam's fragrance. If you cannot find Merguez, a spicy lamb or high-quality beef sausage can be substituted, though the flavor profile will shift slightly. Always rub the couscous grains with a little oil and water before steaming to prevent clumping and ensure a light, airy texture. Don't overcook the zucchini; add it in the last 15 minutes of simmering so it retains its shape and bright color. Make the broth a day in advance if possible; the flavors deepen significantly overnight, and you can easily skim off any excess fat.
🍽️ Serving Suggestions
Serve with a side of Harissa mixed with a spoonful of the broth for a customizable heat level. A refreshing side of Moroccan carrot salad with cumin and lemon balances the richness of the meats. Pair with a crisp, chilled Rosé or a light-bodied red wine like a Grenache to complement the spices. Finish the meal with traditional hot mint tea poured from a height to create a frothy 'turban' on top.