My Royal Couscous
My version enriched in spices and made without using a couscous maker
Couscous is one of my favorite dishes. I like when it offers an abundance of flavors, that's why I put lots of spices in it. While simmering, the vegetables and the meats will enrich themselves and share their aromas. The name 'royal' emphasizes the variety and richness of meats that goes into its composition. For me, a good couscous must always contain lamb, it will spread its fragrance throughout the dish.
To cook the granules of couscous I do not use a couscous maker, I briefly fry them in butter and olive oil, then they will absorb some boiling water without becoming sticky. Finally, I dry them in the microwave. In the end they will be airy and not amalgamated into blocks. Bon appétit.
Ingredients for 10 people
- 1kg lamb neck
- 300g lamb shoulder
- 800g beef brisket
- 200g beef loin
- 10 merguez sausages
- 300g onions
- 60g garlic cloves
- 500g tomatoes
- 600g zucchinis
- 1 red pepper
- 1 green pepper
- 700g turnips
- 600g carrots
- 200g Moroccan hot peppers (optional)
- 200g celery stalks
- 250g chickpeas
- 600g couscous granules
- 25g butter
- 3 tbsp ras-el-hanout
- 3 tbsp coriander powder
- 3 tbsp paprika
- 3 tbsp sweet pepper powder
- 1 tbsp fennel powder
- 1 tbsp turmeric powder
- Salt
- Pepper
- 7 tbsp olive oil
Spices for my couscous
Differents meats for my couscous
Vegetables for my couscous
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