Couscous Royal
“Moroccan steamed semolina couscous topped with a rich stew of lamb, chicken, merguez, and seven vegetables.”
Lamb
Sausage
Carrot
Turnip
Chickpea
OnionWhere it comes from
Couscous Royal is a luxurious Moroccan dish that showcases the culinary artistry of North Africa, particularly during festive occasions. This dish often features a blend of meats like lamb, chicken, and sausages, served atop fluffy steamed semolina couscous. The intricate layering of flavors and textures makes couscous royal a centerpiece for family gatherings, highlighting the communal spirit of Moroccan dining.
On the Palate
How it's made
5 steps · Show ↓35 min active · 45 min waiting
How it's made
5 steps · Show ↓- 15 min
In a large pot, heat olive oil over medium heat. Add chopped onions, stirring until they become soft and translucent.
- 210 min
Add lamb pieces and sausages to the pot, browning them on all sides until a rich, golden crust forms.
Watch outAvoid overcrowding the pot, which can prevent proper browning.
- 35 min
Stir in chopped carrots, turnips, and tomatoes. Add enough water to cover the ingredients, then bring to a simmer.
- 45 min
Add chickpeas and season with salt and pepper. Cover and let the stew simmer gently until the meats are tender, about 45 minutes.
- 510 min
Meanwhile, prepare the couscous according to package instructions, ensuring it is fluffy and light. Serve the stew over the couscous, garnished with fresh cilantro.
