Couscous Royale
A festive Maghrebi feast of fluffy steamed couscous crowned with merguez, lamb, chicken, and saffron-spiced vegetables.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a large pot or couscoussier base, brown the lamb and chicken in 2 tbsp olive oil over medium-high heat for 8 minutes, then add the onion and cook 5 minutes until softened.
- 2
Stir in the ras el hanout, saffron, 2 tsp salt, and 1/2 tsp pepper, add 8 cups water, and simmer covered for 45 minutes until the meat is nearly tender.
- 3
Add the carrots, turnip, and chickpeas and simmer 20 minutes, then add the zucchini for a final 15 minutes until all the vegetables are soft.
- 4
Meanwhile, moisten the couscous with water and a drizzle of oil, fluff with your fingers, and steam it over the simmering broth in three 15-minute rounds, raking and re-moistening between each to keep the grains separate.
- 5
Sear the merguez in a skillet for 8 minutes until browned, then mound the couscous on a platter, arrange the meats and vegetables on top, and ladle over the fragrant broth before serving.
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