As a young chef from the heart of Morocco, I’ve grown up surrounded by the sizzle of spices and the warm aromas wafting from my family’s kitchen. One dish that holds a special place in my heart is Couscous Royale, a vibrant celebration of flavors that brings together tender meats, hearty vegetables, and fluffy couscous in a single, soul-satisfying meal. This traditional Moroccan feast, often prepared for special occasions, features a rich broth infused with saffron and ras el hanout, piled high with lamb, chicken, and an array of colorful veggies. Let me take you on a journey through my kitchen as I share the step-by-step process to recreate this beloved dish, straight from the bustling souks of my homeland.
A Taste of Couscous Royale
Couscous Royale is more than just a meal—it’s a Moroccan tradition, a centerpiece of gatherings where family and friends come together. As a young chef, I learned from my grandmother that the secret lies in the broth, simmered slowly with lamb and chicken, seasoned with ras el hanout, and studded with turnips, carrots, and chickpeas. The couscous itself is steamed to perfection, absorbing the fragrant steam, and topped with the meats and veggies for a feast that’s both rustic and regal. In my village, we’d serve it on large platters, letting everyone dig in with their hands, a true taste of Moroccan hospitality.
Ingredients (Serves 6–8)
For the Broth and Meats:
- 1 lb (450g) lamb shoulder, cut into large chunks
- 1 lb (450g) chicken thighs (bone-in, skin-on)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ras el hanout (Moroccan spice blend)
- 1 tsp ground turmeric
- 1/2 tsp saffron threads (soaked in 2 tbsp warm water)
- 6 cups chicken or lamb stock
- 2 cups water
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
For the Vegetables:
- 2 large carrots, peeled and cut into chunks
- 2 turnips, peeled and quartered
- 2 zucchini, cut into thick slices
- 1 cup cooked chickpeas (canned or soaked and boiled)
- 1 small butternut squash, peeled and cubed
For the Couscous:
- 2 cups couscous (medium-grain)
- 2 cups water or broth (for steaming)
- 1 tsp salt
- 1 tbsp butter or olive oil
For Garnish:
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted almonds (optional)
Equipment Needed
- Large tagine or Dutch oven
- Couscoussier (or a steamer basket and pot)
- Wooden spoon
- Large serving platter
- Fork or couscous rake
Step-by-Step Recipe for Couscous Royale
The Journey Begins: Preparing the Broth
I start my day in the kitchen by gathering the lamb and chicken, a ritual that reminds me of my father selecting the finest cuts at the market. I heat 2 tbsp olive oil in my tagine over medium-high heat, browning the lamb chunks first, about 5 minutes per side, until they develop a deep golden crust. I set them aside, then sear the chicken thighs for 4–5 minutes until the skin crisps up. The sizzle fills the air, a promise of the flavors to come.Next, I toss in the chopped onion, letting it soften for 5–6 minutes until it turns golden. The minced garlic goes in, followed by ras el hanout and turmeric—I close my eyes and inhale the earthy, warm scent. I add the saffron with its soaking water, stirring it into the mix. Back go the meats, and I pour in 6 cups of stock and 2 cups of water, seasoning with salt and pepper. I cover the tagine and let it simmer on low, the lid trapping the magic as the broth builds its depth.
The Garden Harvest: Adding the Vegetables
As the broth simmers for about an hour, I think of my mother’s garden. I add the carrots and turnips first, letting them cook for 30 minutes to soften. Then come the zucchini and butternut squash, added after 1.5 hours, along with the chickpeas. I stir gently, watching the colors brighten the pot—orange, green, and yellow blending into a vibrant stew. Another 30 minutes, and the veggies are tender, the lamb falls apart, and the chicken is juicy. The kitchen smells like a Moroccan festival.
The Heart of the Dish: Steaming the Couscous
While the tagine simmers, I turn to the couscous, the soul of this dish. I measure 2 cups into a bowl, adding 1 tsp salt and 1 tbsp butter, rubbing it through with my fingers to coat each grain. I bring 2 cups of water or broth to a boil in the bottom of my couscoussier, then place the couscous in the top steamer basket. I cover it and let it steam for 20 minutes, lifting the lid to fluff it with a fork halfway through. The steam rises, carrying the scent of tradition, and I feel connected to every Moroccan cook before me.
The Grand Finale: Assembling and Serving
With everything ready, I remove the tagine from the heat. I mound the steamed couscous on a large platter, using my hands to shape it into a gentle hill—my grandmother’s trick for presentation. I arrange the lamb and chicken on top, then nestle the vegetables around them, spooning some broth over to keep it moist. I sprinkle chopped parsley and toasted almonds for a final touch, the crunch adding a delightful contrast. We gather around, tearing off pieces of bread or scooping with spoons, sharing stories as we eat.
Nutrition Information (Per Serving, Approx.)
- Calories: 550–600 kcal
- Protein: 35g
- Fat: 25g (varies with meat and oil)
- Carbohydrates: 50g (from couscous and veggies)
- Fiber: 6g
- Sodium: 800mg (can be adjusted with low-sodium stock)
Note: Nutritional values are estimates and depend on portion size and specific ingredients. For a lighter dish, use leaner cuts or reduce oil.Prep and Cook Time
- Prep Time: 30 minutes
- Cook Time: 2.5–3 hours
- Total Time: 3 hours–3 hours 30 minutes
Tips from My Kitchen
- Spice Blend: Ras el hanout is my secret weapon—mix your own with cumin, coriander, and cinnamon if you can’t find it.
- Couscoussier: If you don’t have one, use a steamer basket over a pot, ensuring the couscous doesn’t touch the liquid.
- Slow Cooking: Patience is key—low heat makes the meats tender. A pressure cooker can cut time to 40–50 minutes if needed.
- Make Ahead: Prepare the broth and veggies a day ahead; reheat and steam couscous fresh for the best flavor.
- Serving: Encourage family-style eating—let everyone dig in with bread or couscous, Moroccan style!
Why You’ll Love This Recipe
As a young chef, Couscous Royale is my pride, a dish that tells the story of my Moroccan roots. The tender meats, vibrant vegetables, and fluffy couscous soaked in that aromatic broth bring warmth and joy to every table. It’s a labor of love, perfect for celebrations or a cozy night in, connecting you to the bustling souks and quiet kitchens of Morocco. So, gather your ingredients, embrace the slow simmer, and let this royal feast fill your home with flavor and tradition!
