cookingoMorocco
🇲🇦 A TASTE OF MOROCCO
Couscous Royale.
Morocco's festive crown dish — hand-rolled couscous steamed over a rich broth with lamb, chicken, merguez sausage, and seasonal vegetables.
- Total time
- 180 min
- Servings
- 8 people
- Difficulty
- Hard
Ingredients
For 8 servings · Check off as you go
0 of 10 ingredients ready
Let's make it.
5 stepsBuild the broth
Brown lamb and chicken in olive oil. Add onion, tomato, ras el hanout, ginger, cinnamon. Add enough water to cover. Simmer for 45 minutes.
50 min
Add vegetables
Add carrots, turnips, and squash to the broth. Cook for 30 minutes more until tender.
30 min
Steam the couscous
Place couscous in a couscoussier (or fine-mesh colander over the pot). Steam over the simmering broth for 15 minutes. Remove, moisten with water and oil, rake through. Steam two more times.
45 min
Grill the merguez
Grill or pan-fry merguez sausages until charred and cooked through.
8 min
Assemble
Mound couscous on a large platter. Arrange all the meats and vegetables on top. Pour a little broth over everything. Serve remaining broth with harissa on the side.
10 min
Cooking Tips
Traditional couscous is rolled by hand and steamed three times over the broth. If using instant couscous, fluff it repeatedly with a fork and a little butter for the best texture.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 620 kcal
- protein
- 48 g
- carbs
- 72 g
- fat
- 18 g
- fiber
- 8 g
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