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Couscous Royale

Name: Couscous Royale
Prep time: 18 min
Cook time: 34 min
Total time: 62 min
Yield: 2
Cuisine: Moroccan
Ingredients: 20 ml olive oil; 150 g onion, finely sliced; 8 g garlic, minced; 200 g carrots, peeled and cut into batons; 180 g turnips, peeled and cut into wedges; 220 g zucchini, cut into large batons; 240 g canned chickpeas, drained; 20 g tomato paste; 8 g ras el hanout; 2 g ground ginger; 2 g ground turmeric; 1 g ground black pepper; 8 g fine salt; 900 ml water; 20 g harissa; 10 g fresh cilantro, chopped; 240 g merguez sausages; 160 g medium couscous; 180 ml hot water; 20 g unsalted butter; 2 g fine salt

Couscous Royale is a generous platter of fluffy semolina topped with tender vegetables, chickpeas, and juicy spiced merguez sausages. A fragrant broth scented with ras el hanout and harissa ties everything together into a warming, deeply savory dish.

1h 2min

2 servings

950 kcal

Moroccan

Ingredients

For the vegetable broth and garnish

20 mlolive oil
150 gonion, finely sliced
8 ggarlic, minced
200 gcarrots, peeled and cut into batons
180 gturnips, peeled and cut into wedges
220 gzucchini, cut into large batons
240 gcanned chickpeas, drained
20 gtomato paste
8 gras el hanout
2 gground ginger
2 gground turmeric
1 gground black pepper
8 gfine salt
900 mlwater
20 gharissa
10 gfresh cilantro, chopped

For the merguez

240 gmerguez sausages

For the couscous

160 gmedium couscous
180 mlhot water
20 gunsalted butter
2 gfine salt

Instructions

1
Prepare all the vegetables before cooking: slice the onion, mince the garlic, cut the carrots and zucchini into thick batons, and cut the turnips into wedges. Keeping the vegetable pieces fairly large helps them hold their shape in the broth.
2
Heat the olive oil in a wide pot over medium heat. Add the sliced onion and cook for 4-5 minutes until softened but not deeply browned. Stir in the garlic, tomato paste, ras el hanout, ginger, turmeric, black pepper, and salt; cook for 1 minute until fragrant to bloom the spices without scorching them.
3
Add the carrots and turnips, then pour in the water. Bring to a boil, lower to a lively simmer, cover partially, and cook for 15 minutes. The vegetables should be starting to soften but still remain intact.
4
Add the chickpeas and zucchini to the broth and continue simmering for 10-12 minutes, until the zucchini is tender and the carrots are fully cooked. Stir in the harissa during the last 2 minutes, adjusting so the broth is warmly spicy rather than overpowering.
5
While the broth simmers, cook the merguez in a hot skillet over medium heat for 8-10 minutes, turning regularly, until browned all over and cooked through. The center should no longer be pink, and the juices should run clear. Let them rest for 2 minutes, then cut them in half if desired for easier serving.
6
Place the couscous in a heatproof bowl with the salt and butter. Pour over the hot water, cover tightly, and let stand for 8 minutes. Fluff thoroughly with a fork, rubbing any clumps apart so the grains stay light rather than pasty.
7
Taste the broth and adjust seasoning if needed. To serve, mound the couscous onto a warm platter or into two deep plates, spoon some broth around and over it, then arrange the carrots, turnips, zucchini, and chickpeas on top. Finish with the merguez and a sprinkle of chopped cilantro.

Nutrition per serving

950 kcal

Calories

35g

Protein

85g

Carbs

52g

Fat

13g

Fiber

Notes

•If you have a couscoussier, you can steam the couscous instead of soaking it for an even more traditional texture, but the soaking method keeps the recipe within 60 minutes.
•A spoonful of extra harissa at the table is classic for those who like more heat.
•Good additions in the same style include pumpkin, cabbage, or a small piece of preserved lemon in the broth.

Background

Couscous is a cornerstone of Maghrebi cooking, and in Morocco it is traditionally served for family gatherings and Friday meals. The 'royale' style, popular in restaurants and festive cooking, combines couscous with multiple garnishes such as vegetables and grilled or simmered meats, here featuring merguez for a rich, spicy finish.

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