Moroccan · Couscous

Couscous Royal with Three Meats

Reserved for weddings and the biggest family gatherings in Rabat and Casablanca, couscous royal piles lamb, chicken and merguez sausage over a single mountain of steamed semolina, ringed with seven vegetables. It is less a recipe than a production — a dish built to feed a crowd and show off a household's hospitality.

Prep: 45 min
Cook: 120 min
Total: 165 min
Serves: 6
Level: Advanced

Ingredients

700 g couscous (medium grain)
500 g lamb shoulder, cut into pieces
4 chicken thighs
4 merguez sausages
2 onions, quartered
3 carrots, 2 turnips, 1 wedge pumpkin, 2 courgettes, 1 handful chickpeas (soaked)
1 tsp turmeric, 1 tsp ginger, pinch saffron, 1 cinnamon stick
4 tbsp olive oil, small bunch coriander and parsley, salt and pepper

Method

1

Start the broth

In the base of a couscoussier, brown the lamb and chicken in the oil with the onions, turmeric, ginger, saffron, cinnamon stick and herb bundle, then cover generously with water and the soaked chickpeas and simmer 40 minutes.
2

Moisten the couscous

Sprinkle the couscous with salted water and a little oil, rubbing between your palms to separate every grain, and rest 10 minutes.
3

First steam

Set the couscous in the steamer basket over the simmering broth, uncovered, and steam 20 minutes.
4

Rake and re-steam

Tip the couscous into a wide dish, sprinkle with water, rake through with a fork to break up lumps, and repeat the steaming two more times until light and fluffy.
5

Cook the vegetables and sausage

Add the carrots and turnips to the broth first, then pumpkin and courgette a little later so nothing overcooks, and pan-fry the merguez separately.
6

Assemble

Mound the couscous on a very large platter, arrange the lamb, chicken, merguez and vegetables on top, and ladle over plenty of broth.
7

Serve

Serve immediately with extra broth on the side, and harissa for those who want heat.

Chef's tips

Cook the merguez separately from the broth — its spiced fat can overpower the more delicate lamb and chicken flavours if simmered together.
Stagger the vegetables into the broth by cooking time so everything reaches the table perfectly tender at once.
This dish scales up easily for a crowd; just increase the couscous and broth proportionally and use a large enough couscoussier.

Frequently asked questions

What makes couscous 'royal'?

The combination of three different meats — usually lamb, chicken and merguez — served together over one couscous, making it a grander, more festive version than the everyday single-meat couscous.

Can I prepare parts of this ahead?

The broth and meats can be cooked a day ahead and reheated; couscous is always best steamed fresh just before serving.