About This Dish
The most elaborate and festive version of Morocco's national dish, reserved for weddings, religious holidays, and when hosting distinguished guests. Royal couscous features multiple meats — typically lamb, chicken, and spicy merguez sausage — arranged atop a mountain of steamed semolina with an abundance of vegetables and chickpeas. The broth is rich with saffron and the grain is steamed three times in a traditional couscoussier for impossible lightness. Preparing royal couscous is a daylong affair, often a communal family effort, and presenting it is a statement of hospitality and generosity.
Ingredients
- 1 kg Couscous (medium grain)
- 500 g Lamb shoulder, cut into pieces
- 1 Whole chicken, quartered
- 6 Merguez sausages
- 4 Carrots, peeled and halved
- 3 Turnips, peeled and quartered
- 3 Zucchini, cut in large pieces
- 1/4 head Cabbage, quartered
- 3 Tomatoes, quartered
- 2 Onions, quartered
- 2 cups Cooked chickpeas
- 100 g Golden raisins
- 1 tsp Saffron threads
- 1 tbsp Ras el hanout
- 1 tsp Ground ginger
- 1 tsp Ground turmeric
- 100 g Butter
- 3 tbsp Olive oil
- 1 large bunch each Fresh cilantro and parsley
- to taste Salt and pepper
Instructions
- 1
Place lamb, onions, tomatoes, olive oil, saffron, ginger, turmeric, ras el hanout, herbs, salt, and pepper in the bottom of a couscoussier. Cover with water and bring to a boil.
- 2
While broth heats, moisten couscous with salted water and rake with fingers to break clumps. Let rest 10 minutes.
- 3
Place couscous in the steamer top of the couscoussier. Steam uncovered for 20 minutes over the boiling broth.
- 4
Tip couscous into a large bowl. Sprinkle with cold salted water and rake again. Add 2 tablespoons butter. Rest 10 minutes.
- 5
After 1 hour of simmering, add chicken pieces to the broth.
- 6
Return couscous to steamer for second steaming, 20 minutes.
- 7
Add carrots, turnips, and cabbage to the broth.
- 8
Rake couscous again with butter and water. Rest 10 minutes.
- 9
Steam couscous a third time for 20 minutes.
- 10
Add zucchini and chickpeas to the broth for the final 15 minutes.
- 11
Grill or pan-fry merguez sausages until browned.
- 12
Mound couscous on a very large platter. Dot with remaining butter. Arrange meats and vegetables on top. Scatter raisins.
- 13
Serve broth in a separate bowl for guests to ladle over their portion.
Tips & Tricks
- Three steamings are essential — each one makes the grain lighter and fluffier.
- Never let the couscous touch the broth directly during steaming. Seal the joint with a flour-water paste if needed.
- Add vegetables in stages based on cooking time so nothing is over- or under-done.
- The presentation matters — build a tall mountain and arrange meats decoratively.