North African

Couscous Royale

Name: Couscous Royale
Total time: 120 min
Yield: 3 servings
Cuisine: North African
Ingredients: 3 cups dry medium couscous; 1 lb lamb shoulder, cut into 2-inch chunks; 4 bone-in chicken thighs; 4 merguez sausages; 2 zucchini, 2 carrots, and 1 turnip, cut into large pieces; 1 can (15 oz) chickpeas, drained; 1 large onion, chopped, plus 1 pinch saffron threads and 1 tsp ras el hanout

A festive Maghrebi feast of fluffy steamed couscous crowned with merguez, lamb, chicken, and saffron-spiced vegetables.

120 minutes

Serves 3

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

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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