Couscous Royal
A majestic Moroccan feast featuring steamed semolina grains topped with a variety of tender meats and a bounty of seasonal vegetables.
Origin & history
Couscous is the national dish of Morocco, traditionally prepared on Fridays. The 'Royal' variation is a celebratory version, incorporating multiple types of meat such as lamb, chicken, and merguez sausage.
Ingredients
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Couscous
Meat
Vegetables
The method
Step by step
- 01
Prepare Meat Base
1 hrIn a couscoussier or large pot, brown the lamb and chicken in oil with onions and spices (ginger, turmeric, saffron). Add water and simmer until the meat is tender.
Use a heavy-bottomed pot to prevent scorching.
- 02
Steam Couscous
45 minPlace couscous in the top steamer section. Steam over the simmering meat broth. Remove, fluff with butter or oil, and repeat the steaming process twice for light, fluffy grains.
Fluffing with your hands is traditional and ensures no clumps.
- 03
Cook Vegetables
20 minAdd carrots, turnips, and zucchini to the broth during the final stages of cooking so they remain tender but not mushy.
Add vegetables in order of cooking time.
Chef tips
- — Always fluff the couscous with butter before serving.
- — Serve the broth on the side in a bowl.
Common mistakes
- — Over-steaming the couscous until it becomes gummy.
- — Adding all vegetables at once.
Substitutions
- Lamb → BeefIf lamb is unavailable.
Storage & serving
Store couscous and broth separately in the refrigerator for up to 3 days.
Mound the couscous on a large platter, arrange meats in the center, and vegetables around the perimeter.
Food safety
Ensure all meats reach an internal temperature of 165°F (74°C).
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