Moroccan couscous royale

    1 hour 50 min

    This is the king of couscous. It serves more than six, but you can reheat the meat, veg and stock, and it tastes even better second time around.

    29 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1.2kg lamb or mutton chops
    • 1 (1.35kg) chicken, jointed
    • salt and freshly ground black pepper
    • 225g cooked spicy sausage, cut into thick slices
    • 2 (400g) tins chickpeas, drained
    • 1 (400g) tin chopped tomatoes
    • 4 garlic cloves, chopped
    • 3 courgettes, sliced thickly
    • 5 medium sized carrots, sliced thickly
    • 1 red pepper, chopped
    • 1 aubergine, chopped
    • 2 bay leaves
    • 1 tablespoon harissa paste
    • 1 tablespoon hot paprika or cayenne pepper
    • 1 teaspoon ground turmeric
    • 1 teaspoon finely chopped thyme
    • 1 large onion, chopped
    • 275ml water
    • 450g couscous, cooked as instructed on packet

    Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

    1. Heat oil in a flameproof casserole. Add lamb and chicken. Brown for 10 minutes, in batches if necessary. Season with salt and pepper to taste.
    2. Add all remaining ingredients to the casserole, except for the couscous. Cover and cook over a low heat for 1 hour.
    3. To serve, place a serving of the cooked couscous on each plate. Top with the stew, or let your guests serve themselves. For added heat, serve with a little harissa paste on the side of your plate, and add to taste.

    Cook's note

    You can also add other vegetables in season, like turnip (thickly sliced), broad beans, runner beans, haricot verts.

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    Reviews in English (2)


    Fantastic dish..  -  07 Feb 2013


    Delicious. I substituted one and a half chorizos as it's impossible to find merguez locally... but it worked perfectly well. I also chopped up 4 boneless lamb steaks, and used 8 chicken thighs. Two parsnips also made it in. But it was as good as in a restaurant.  -  21 Oct 2013