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Couscous Royale

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Categories: Spicy
Type: Main Dishes

This richly spiced dish makes a colorful Moroccan feast

Prep Time: prep 10 mins

Cooking Time: cook 1 hr 20 mins

Serves: makes 6 servings

Ingredients:

  • 2 tbsp olive oil
  • 1lb 5oz ( 600g) boneless leg of lamb, cut into bite-sized chunks
  • 6 chicken legs, about 3lb 3oz ( 1.5kg)
  • 1 red bell pepper, seeded and diced
  • 1 eggplant, cut into 1in ( 2.5cm) pieces
  • 1 large red onion, sliced
  • 2 garlic cloves, finely chopped
  • 4 tsp harissa (hot Moroccan chile paste)
  • 1 tbsp sweet paprika
  • 1 tsp ground turmeric
  • 2 medium zucchini, sliced
  • 1 cup chicken stock
  • 15oz ( 420g) can chickpeas, rinsed and drained
  • 14.5oz ( 400g) can chopped tomatoes
  • 6oz ( 175g) chorizo, thickly sliced
  • salt and freshly ground black pepper
  • large sprig of thyme
  • 1 bay leaf
  • 2 1 / 4 cups couscous
  • chopped cilantro, to garnish
Couscous Royale photo

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Directions:

  1. Heat the oil in the casserole over medium-high heat. Add the lamb and chicken and cook, turning occasionally, about 6 minutes. Transfer to paper towels to drain.
  2. Add the eggplant, red pepper, onion, and garlic to the casserole and cook, stirring occasionally, about 4 minutes. Stir in the harissa, paprika, and turmeric and cook for 1 minute.
  3. Return the lamb and chicken to the casserole. Add the zucchini, stock, beans, tomatoes, and chorizo and season with salt and pepper. Bring to a boil. Reduce the heat to low and cover. Simmer about 1 hour, or until the meats are tender.
  4. Strain the mixture in a colander set over a wide skillet. Transfer the meat and vegetables to a platter and cover to keep warm. Boil the strained liquid over high heat for about 5 minutes, or until slightly reduced. Season with salt and pepper.
  5. Bring 3 cups water and 1/2 tsp salt to a boil in a large saucepan. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender, about 5 minutes. Stir the meats and vegetables into the couscous. Pour the sauce on top and sprinkle with the cilantro. Serve hot.
Tips:
  • prep 10 mins; cook 1 hr 20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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