Couscous Royale
Experience the ultimate feast of North African flavors with this "Couscous Royale" recipe, a vibrant centerpiece for any gathering. Packed with tender lamb, succulent chicken thighs, and spiced merguez sausages, this dish is elevated with an aromatic medley of vegetables, chickpeas, and luxurious North African spices like cumin, coriander, paprika, and cinnamon. A rich, flavorful broth ties everything together, complemented by perfectly fluffed couscous. Garnished with fresh parsley, optional raisins, and crunchy roasted almonds, this hearty one-pot masterpiece is both comforting and celebratory. Perfect for sharing with family or friends, Couscous Royale is a show-stopping dinner that brings the taste of Morocco straight to your table!
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Recipe Information
Ingredients
- 500 grams couscous
- 500 grams lamb shoulder (cut into chunks)
- 4 chicken thighs (bone-in, skin-on)
- 4 beef sausages (e.g., merguez)
- 3 tablespoons olive oil
- 2 medium onions (finely chopped)
- 4 garlic cloves (minced)
- 3 medium carrots (peeled and cut into chunks)
- 2 medium zucchini (sliced into thick rounds)
- 2 medium turnips (peeled and quartered)
- 400 grams chickpeas (canned, rinsed and drained)
- 2 tablespoons tomato paste
- 1 tablespoon harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 cinnamon stick
- 1.5 liters vegetable or chicken stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (fresh, chopped for garnish)
- 50 grams raisins (optional)
- 50 grams slivered almonds (optional, roasted for garnish)
Instructions
In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the lamb chunks and chicken thighs to the pot and brown them on all sides. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot and sauté the onions until soft and golden, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste, harissa paste, ground cumin, ground coriander, paprika, and the cinnamon stick. Cook for 2 minutes until aromatic.
Return the browned lamb and chicken to the pot. Pour in the vegetable or chicken stock and bring to a boil. Reduce the heat to a simmer, cover partially, and let the meat cook for 45 minutes.
While the meat cooks, prepare the vegetables. Add the carrots and turnips to the pot after the 45-minute mark and cook for an additional 20 minutes.
Stir in the zucchini and chickpeas, and cook for another 15 minutes, or until all the vegetables are tender and the meat is fully cooked.
Meanwhile, prepare the couscous according to the package instructions. Fluff with a fork, and if desired, stir in a handful of raisins for sweetness.
In a separate pan, cook the beef sausages (merguez) over medium heat until browned and cooked through, about 8-10 minutes.
Taste the stew and adjust seasoning with salt and black pepper, if needed. Discard the cinnamon stick before serving.
To serve, mound the couscous onto a large serving platter. Arrange the meats and vegetables on top, and ladle some of the flavorful broth over everything. Garnish with fresh parsley and toasted slivered almonds, if using.
Serve hot, allowing guests to help themselves to extra broth as desired. Enjoy your hearty Couscous Royale!
Nutrition Facts
Calories |
5472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.6 g | 415% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 12861 mg | 559% | |
| Total Carbohydrate | 361.5 g | 131% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 91.2 g | ||
| Protein | 306.5 g | 613% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 958 mg | 74% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 7980 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
