Couscous royale

    Couscous royale

    (35)
    21saves
    1hr30min


    34 people made this

    About this recipe: Impress your friends with this classic Moroccan dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 900g chicken thighs
    • 340g Merguez or other spicy sausage
    • 1 tablespoon minced garlic
    • 2 onions, minced
    • 2 carrots, peeled and cut into 1cm rounds
    • 1/2 stick celery, cut into 1cm pieces
    • 1 swede, parsnip or turnip - peeled and cut into 1cm cubes
    • 1/2 green pepper, cut into 6mm strips
    • 1/2 red pepper, cut into 6mm strips
    • 1 (400g) tin chopped tomatoes
    • 1 (400g) tin chickpeas
    • 500ml chicken stock
    • 2 teaspoons chopped fresh thyme
    • 1 teaspoon turmeric
    • 1 teaspoon cayenne pepper
    • 1/4 teaspoon harissa, or to taste
    • 1 bay leaf
    • 2 courgettes, halved lengthways and sliced into 2.5cm pieces
    • 2 tablespoons extra virgin olive oil
    • 350g couscous
    • 500ml chicken stock
    • 125g natural yoghurt

    Method
    Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

    1. Heat olive oil in a large frying pan over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
    2. Stir garlic and onions into pan; cook until onions have softened and turned translucent. Stir in the carrots, celery, swede, green pepper, red pepper, tomatoes, chickpeas and 500ml chicken stock. Season with thyme, turmeric, cayenne, harissa and bay leaf. Cut sausage into 3cm pieces, and add to pan along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the courgette, and cook until tender, about 5 minutes.
    3. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil into couscous in a heatproof bowl. Bring 500ml of chicken stock to the boil and stir into the couscous, cover and keep hot.
    4. Serve chicken stew over the couscous with a dollop of yoghurt.
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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (35)

    by
    26

    This is very good and quite impressive. I tend to make it with either just chicken or just sausage depending on what I have in the freezer. The yogurt on top makes it slightly less spicy and gives a wonderful last touch to the recipe. I will continue to make this.  -  26 Aug 2008  (Review from Allrecipes US | Canada)

    by
    24

    This dish was so good! I forgot to add the yogurt at the end and couldn't find any harissa but otherwise made it the same. Our friends that we had over were impressed and my husband loved it. It was a bit spicy for me but I think that using mild italian sausage would help out with that area. My only complaint (if you can even call it that) is that this says 6 servings but we had 4 adults eating it and still had half of it left over afterwards! But the leftovers taste just as good. Thanks for an excellent recipe!  -  21 Feb 2008  (Review from Allrecipes US | Canada)

    by
    23

    This dish was so tasty. My boyfriend and I loved it. I did not have chicken thighs (which, I'm sure, would have been lovely) so I quartered a couple chicken breasts. I did not have harissa, nor do I know what it is, so I omitted it. Regardless, this dish tasted super good. Just spicy enough and the sizing of the veg was perfect. Also, the veg remained somewhat firm - just the way we like it. I will be making this again.  -  15 Jan 2008  (Review from Allrecipes US | Canada)

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