Introduction... The royal couscous is one of the most iconic dishes of Maghreb cuisine. Convivial and generous, it brings together light semolina, a fragrant spice-infused broth, tender vegetables, and various meats such as chicken, lamb, and merguez sausages. Highly appreciated during family meals or gatherings with friends, the royal couscous is a complete dish that seduces with its aromatic richness. šØš³ Chef's Tip from CuisinerTelUnChef To finely chop the onion and slice the vegetables with precision, use a chopper and a good kitchen knife. Uniformly cut vegetables cook evenly and maintain a lovely texture. Key Information Item Value Preparation 40 min Cooking 2 h Total time 2 h 40 Difficulty Medium Servings 8 people Ingredients The meats 600 g lamb shoulder 4 chicken legs 8 merguez sausages The vegetables 4 carrots 3 turnips 3 zucchinis 2 celery stalks 1 large onion 400 g cooked chickpeas 2 tomatoes 2 tablespoons tomato paste The spices 2 teaspoons ras el hanout 1 teaspoon cumin 1 teaspoon paprika Ā½ teaspoon turmeric 1 pinch cinnamon Salt, pepper The semolina 700 g medium semolina 60 g butter 2 tablespoons olive oil Warm water, salt Recommended Equipment a kitchen knife for cutting meat and vegetables a cutting board to prepare your ingredients a chopper to finely chop onion and garlic a large pot or a couscous steamer Preparation Step 1 ā Preparing the meats Cut the lamb into pieces on your cutting board. Season the meats with salt and pepper. In a large pot, heat a drizzle of olive oil. Brown the lamb and then the chicken legs for about ten minutes. Set the merguez sausages aside for the end of the cooking process. Step 2 ā Preparing the broth Add the minced onion. Incorporate the grated tomatoes and the tomato paste. Add the ras el hanout, cumin, paprika, turmeric, and cinnamon. Mix gently. Pour in about 2 liters of hot water. Bring to a boil. šØš³ Chef's Tip from CuisinerTelUnChef Prepare the broth the day before ā it will be even more fragrant and flavorful the next day. The spices have time to develop fully. Step 3 ā Adding the vegetables Add the carrots, turnips, and celery one after the other. Let cook for 40 minutes. Then add the zucchinis and chickpeas. Continue cooking for 20 minutes. Step 4 ā Preparing the semolina Pour the semolina into a large bowl. Add a little salted water and the olive oil. Fluff it gently with your fingers. Let it rest for 10 minutes. Then steam the semolina in the top part of the couscous steamer. Add the butter at the end of cooking and fluff the semolina with a fork. Step 5 ā Cooking the merguez Grill the merguez sausages in a pan or in the oven for 10 to 12 minutes. Step 6 ā Plating Spread the semolina in a large dish. Add the vegetables. Arrange the pieces of lamb, chicken, and merguez. Serve the hot broth on the side. Secrets for a successful royal couscous Slow cooking The broth develops deeper flavors after long cooking. Gradually added vegetables This ensures each vegetable retains a pleasant texture. Well-fluffed semolina Work it several times to get light, non-sticky grains. Balanced spices Ras el hanout provides the aromatic signature of the couscous without masking the other flavors. Variations Moroccan couscous Prepared with lamb, chicken, and seasonal vegetables. Tunisian couscous Spicier, with harissa and sometimes fish. Vegetarian couscous Replace the meats with more vegetables, chickpeas, and fava beans. Fish couscous A specialty of certain coastal regions of the Maghreb. Accompaniments harissa lemon wedges traditional bread oriental salad fermented milk (lben), according to preference Recipes to discover š¤ Traditional Paella Valenciana š Creamy Chicken Curry š® Homemade Chicken Tacos Chef's tips Prepare the broth the day before for an even more developed taste. Use fresh, seasonal vegetables. Let rest for a few minutes before serving so the flavors blend harmoniously. Storage Refrigerator: up to 3 days. Freezing: up to 3 months (preferably with broth and meats separated from the semolina). Nutritional values (approximate) Per 1 serving Quantity Calories 860 kcal Protein 42 g Fat 32 g Carbohydrates 92 g Fiber 11 g FAQ Can the couscous be prepared the day before? Yes, it is often even better the next day. Which semolina should I choose? Medium semolina is ideal for a traditional couscous. Can I replace the lamb? Yes, with beef or more chicken depending on your taste. How to serve the harissa? Dilute it with a little broth before serving at the table. š Cook like a Chef with CuisinerTelUnChef To make your royal couscous a success, equip yourself with the right utensils: Our kitchen knives ā to cut meat and vegetables with precision Our choppers ā to finely chop onion and garlic Our cutting boards ā to work in the best conditions