Couscous Royale (Moroccan)

My family’s favorite food! We absolutely adore it, which led us to cut down on dining out and start cooking it ourselves. We’re well-versed in how we prefer it and the exact toppings that tickle our taste buds. I can vividly recall an occasion when we hopped on a flight to Tunisia solely for this dish, and as a delightful bonus, we got to explore the Sahara on camelback.

Why this culinary obsession, you ask? Well, it’s delightfully simple! The flavor profile is nothing short of exceptional!! The medley of spices dances in your mouth, beautifully complemented by the chargrilled toppings. Who could resist a good BBQ? I’m inclined to believe there’s hardly anyone who doesn’t enjoy it. Hence, I’m thrilled to share our family’s fusion recipe – it’s a promise that it’s both incredibly scrumptious and surprisingly easy to whip up!

If you’re eager to exchange ideas and recount your own experiences, I’m all ears! Have you ever embarked on a journey purely for the sake of savoring a particular dish?

Couscous Royale (Moroccan)

Author: Nilubon Cuisine:Morrocan, Tunisia Courses:Other cuisine

Difficulty:IntermediateTotal time: 55 minutesServings:4 servings Best Season:Winter

Description

The Protein ingredients is as your preference.

Ingredients

• Semolina
• Harrisa (for sauce)
• Lamb
• Merguez
• Dry raisin (optional)

Spices

• 2 Tbsp Ras el Hanout (important)
• 1 TbspCumin
• 2 Tbsp Harissa (add less if you do not eat spicy)
• 1 pinch salt
• 1 tsp pepper
• 1 tsp Paprika (if smoked it is recommended but optional)
• 1 tsp Cinnamon

Broth/Stew

• 20 g tomato paste
• 2 Carrot
• 1 Turnip
• 200 g Celery
• 2 Courgette/zucchini
• 3-4 cloves Garlic
• 2 Chicken broth cube

Instructions

1. Prep Ingredients: Ensure all your ingredients are chopped and ready to go before you start cooking. Make sure to start with the stew first and end with the Semolina and the grilled.
2. Broth: In a large pot, pour in enough water 500 ml , and bring the stew to a gentle boil.
3. Cleaning the broth: Once boiled, the foam of meat will float on top of the pot. Take it out till the broth is clear.
4. Add vegetable and spices: Once the broth is clear. Add all vegetables and spices, let it cook for 40 mins.
   

Semolina

5. Prep: Once the broth is ready. prepare the semolina, butter and boiled water.
   
6. Assemble them together and turn on the heat in low. stir it gently till the semolina dries out

Assemble

7. Grill the meat that you choose to eat with your Couscous.
8. To serve, fluff the couscous once more with a fork and mound it in the center of a large serving platter.
9. Arrange the stewed meat and vegetables on the table.
   
10. Optional 1: If you like spicy, add broth to the Harissa paste and put it on a small bowl to serve.
11. Optional 2: to add a sweet touch in this dish, add the broth to the dry raisin and pour on top of your couscous.

Keywords:Coucous, merguez, agneau, lamb, semoule, couscous royale