Royal couscous

Since my partner’s mother is Algerian, having a good royal couscous recipe is a necessity in our home!

When I first started making couscous recipes, I struggled a bit because I do not own a traditional couscoussier. Over time, I adapted my method so I can successfully prepare couscous without one. In this recipe, I share my simple technique to achieve a delicious couscous every time.

One particular aspect of this recipe is that you’ll need a spice blend that is widely used in North African cuisine called ras el hanout. This spice is not always easy to find in regular grocery stores. You can buy it online on Amazon (that’s where I got mine).

You can also make your own homemade ras el hanout blend using spices you likely have at home. If you don’t have all the spices listed, that’s fine—just skip them, as this spice mix is made differently from store to store across North African countries.

Here’s a homemade ras el hanout recipe:

· 1 teaspoon salt

· 1 teaspoon ground cumin

· 1 teaspoon ground ginger

· 1 teaspoon turmeric

· ¾ teaspoon ground cinnamon

· ¾ teaspoon ground black pepper

· ½ teaspoon ground coriander

· ½ teaspoon cayenne pepper

· ½ teaspoon allspice

· ½ teaspoon ground nutmeg

· ¼ teaspoon ground cloves

I hope you try this classic dish of traditional North African cuisine.

Serves: 6 people

Print Recipe Pin Recipe

Prep Time 35

Cook Time 1

Servings 6

Ingredients

For the meat and vegetable broth

1 kg lamb and chicken pieces
4 merguez sausages
1 large onion, chopped
salt and pepper, to taste
1 tomato, diced
3 carrots, sliced
2 zucchinis, sliced
2 turnips, diced
1 small can tomato paste
3 cups water
1 can chickpeas, drained
½ tbsp ras el hanout
1 hot green chili pepper

For the couscous

2 cups couscous
½ cups raisins
olive oil
salt
1¾ water
2 tbsp butter

Instructions

Preparing the meat and vegetable broth

In a large pot, sauté the chopped onion in olive oil. Add the lamb and chicken pieces only (do not add the merguez at this stage).
Season with salt, pepper, and ras el hanout.
Brown the meat well, then add the water and the hot chili pepper.
Cover and cook for about 15 minutes, then add the carrots and turnips to the broth.
Once the chicken is fully cooked, remove it, as lamb requires a longer cooking time.
Add the zucchinis, chickpeas, and tomato paste. Mix well and let simmer.
Cook the merguez sausages separately in a skillet.

Preparing the couscous

Meanwhile, place the couscous in a large bowl. Add the raisins, salt, and a drizzle of olive oil.
Bring the water to a boil.
Pour three-quarters of the boiling water over the couscous without stirring. Cover with a clean kitchen towel and let it absorb for a few minutes.
Fluff gently with a fork, add the remaining water, and microwave for 2 minutes.
Add melted butter and fluff again with a fork.
Return the chicken to the vegetable and lamb mixture to reheat slightly. Remove the chili pepper.
Serve by placing the couscous on a large platter, then topping with the meat and vegetable broth.

Video

The video will be up soon.

Notes

If you want to try different North African cuisine, check out my recipes for Lamb Tagine and

Chicken Tagine with Preserved Lemon and Olives.

This post may contain affiliate links.