Couscous Royal

🧂 Ingredients

• 500 g Couscous(Medium grain couscous is recommended.)
• 700 g Lamb shoulder(Cut into large, stew-sized pieces.)
• 700 g Chicken pieces(Bone-in, skin-on pieces like thighs and drumsticks work well.)
• 6 Merguez sausages(Spicy lamb or beef sausages.)
• 1 can (400g) Chickpeas(Rinsed and drained. Alternatively, use 150g dried chickpeas, soaked overnight and cooked until tender.)
• 4 Carrots(Peeled and cut into large chunks.)
• 2 Turnips(Peeled and cut into large chunks.)
• 2 Zucchini(Cut into large chunks.)
• 500 g Pumpkin or Butternut Squash(Peeled, seeded, and cut into large chunks.)
• 2 tbsp Ras el hanout
• 1 large Onion(Roughly chopped.)
• 4 cloves Garlic(Minced.)
• 400 g Tomatoes(Canned, diced, or 4-5 ripe fresh tomatoes, chopped.)
• 1.5 L Vegetable or Chicken Broth(Or water.)
• 3 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 1/2 cup Fresh cilantro and parsley(Chopped, for garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the broth base: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (approx. 190°C / 375°F). Sear the lamb pieces on all sides until browned. Remove lamb and set aside. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Return the lamb to the pot. Add ras el hanout, salt, and pepper. Pour in the diced tomatoes and broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour, or until the lamb is beginning to tenderize.

   ⏱️ 1 hour 15 minutes
2. 2

   Add chicken and root vegetables: Add the chicken pieces, carrots, and turnips to the pot. Ensure they are submerged in the liquid. If needed, add a little more broth or water. Bring back to a simmer, cover, and continue to cook for another 45 minutes, or until the chicken is cooked through and the root vegetables are tender but not mushy.

   ⏱️ 45 minutes
3. 3

   Add softer vegetables and chickpeas: Add the zucchini and pumpkin (or squash) to the pot along with the rinsed chickpeas. Stir gently. Continue to simmer, uncovered, for another 20-30 minutes, or until the zucchini and pumpkin are tender. The broth should have thickened slightly. Taste and adjust seasoning with salt and pepper if necessary. Keep the stew warm over very low heat.

   ⏱️ 30 minutes
4. 4

   Prepare the couscous: While the vegetables are cooking, prepare the couscous according to package directions, typically by steaming it over the simmering broth. This usually involves placing the dry couscous in a steamer basket or a fine-mesh sieve set over the pot of simmering stew (ensure the couscous doesn't touch the liquid). Cover and steam for about 15-20 minutes. Remove the couscous from the steamer, place it in a large bowl, and fluff it with a fork. Drizzle with a tablespoon or two of olive oil or melted butter and a pinch of salt. Repeat the steaming process two more times, fluffing with a fork after each steaming to ensure it is light and separate. The total steaming time is approximately 45 minutes.

   ⏱️ 45 minutes
5. 5

   Cook the merguez: While the couscous is steaming for the final time, grill or pan-fry the merguez sausages over medium-high heat (approx. 190°C / 375°F) until browned and cooked through, about 8-10 minutes, turning occasionally. Be careful as they can release fat and flare up.

   ⏱️ 10 minutes
6. 6

   Assemble and serve: Mound the fluffy couscous onto a large serving platter or individual bowls. Arrange the lamb, chicken, merguez sausages, and the cooked vegetables attractively over the couscous. Ladle some of the aromatic broth over the top. Garnish generously with chopped fresh cilantro and parsley. Serve the remaining broth on the side for guests to add as desired.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓The 'seven vegetables' is traditional, but feel free to substitute with other seasonal vegetables like fava beans, celery, or leeks.
• ✓Proper steaming is key to achieving light, fluffy couscous. Ensure the couscous is not submerged in the broth, but steamed by the vapor.
• ✓Serve the broth on the side in a separate tureen or pitcher. This allows guests to moisten their couscous to their preference.
• ✓For a richer flavor, you can add a pinch of saffron threads to the broth during the initial simmering stage.

🔄 Variations

• Fish Couscous: Replace meats with firm white fish fillets, added during the last 15-20 minutes of simmering.
• Vegetarian Tfaya Style: Omit meats and use a sweet and savory onion and raisin relish (tfaya) as the main topping.

🥗 Nutrition

Per serving