Main

Royal Couscous (Morocco)

Name: Royal Couscous (Morocco)
Total time: 100 min
Yield: serves 6
Ingredients: 2 filets Chicken; 400 g Lamb; 1 Onion; 2 cloves Garlic; 2 tbsp Ras el hanout; 1 pinch Saffron; 2 Carrot; 200 g Chickpeas; 400g Couscous semolina; 2 tbsp Olive oil; 1 L Stock; 2 Zucchini; 2 Turnip; 50 g Raisins; 4 Merguez

Preparation time: 1 h 40
Servings: serves 6

Ingredients

serves 6

Chicken — to buy2 filets
Lamb — to buy400 g
Onion — to buy1
Garlic — to buy2 cloves
Ras el hanout — to buy2 tbsp
Saffron — to buy1 pinch
Carrot — to buy2
Chickpeas — to buy200 g
Couscous semolina — to buy400g
Olive oil — to buy2 tbsp
Stock — to buy1 L
Zucchini — to buy2
Turnip — to buy2
Raisins — to buy50 g
Merguez — to buy4

Preparation

Get all the vegetables ready: peel and cut the carrots and turnips into large chunks, the zucchini into shorter chunks (it cooks faster and would fall apart if simmered too long).
Brown the chicken and lamb pieces in a pot with a little oil, 5-6 minutes over high heat, until nicely coloured on all sides — those caramelised bits are what flavour the broth.
Add the sliced onion, garlic, ras el hanout and saffron, cook for 2 minutes until fragrant, then add stock to cover.
Add the chickpeas (pre-soaked if starting from dried), carrots and turnips, bring to a boil then simmer covered for 40 minutes over low heat.
Add the zucchini and raisins, continue cooking for 15 minutes, until the meats and vegetables are very tender. If using merguez sausages, grill them separately and add at the end so they stay firm.
Meanwhile, prepare the semolina: drizzle with oil and a little hot salted water, fluff with a fork to separate the grains, and let it swell for 10 minutes (or steam it twice the traditional way, fluffing between each pass — this double steaming is what makes the grains light and non-sticky).
Arrange the semolina on a large deep platter, place the meats, merguez and vegetables nicely on top, and pour over plenty of hot broth before serving.

Main

Royal Couscous (Morocco)

Preparation time: 1 h 40
Servings: serves 6

Ingredients

serves 6

Chicken — to buy2 filets
Lamb — to buy400 g
Onion — to buy1
Garlic — to buy2 cloves
Ras el hanout — to buy2 tbsp
Saffron — to buy1 pinch
Carrot — to buy2
Chickpeas — to buy200 g
Couscous semolina — to buy400g
Olive oil — to buy2 tbsp
Stock — to buy1 L
Zucchini — to buy2
Turnip — to buy2
Raisins — to buy50 g
Merguez — to buy4

Preparation

Get all the vegetables ready: peel and cut the carrots and turnips into large chunks, the zucchini into shorter chunks (it cooks faster and would fall apart if simmered too long).
Brown the chicken and lamb pieces in a pot with a little oil, 5-6 minutes over high heat, until nicely coloured on all sides — those caramelised bits are what flavour the broth.
Add the sliced onion, garlic, ras el hanout and saffron, cook for 2 minutes until fragrant, then add stock to cover.
Add the chickpeas (pre-soaked if starting from dried), carrots and turnips, bring to a boil then simmer covered for 40 minutes over low heat.
Add the zucchini and raisins, continue cooking for 15 minutes, until the meats and vegetables are very tender. If using merguez sausages, grill them separately and add at the end so they stay firm.
Meanwhile, prepare the semolina: drizzle with oil and a little hot salted water, fluff with a fork to separate the grains, and let it swell for 10 minutes (or steam it twice the traditional way, fluffing between each pass — this double steaming is what makes the grains light and non-sticky).
Arrange the semolina on a large deep platter, place the meats, merguez and vegetables nicely on top, and pour over plenty of hot broth before serving.