Couscous Royale

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables before cooking: slice the onion, mince the garlic, cut the carrots and zucchini into thick batons, and cut the turnips into wedges. Keeping the vegetable pieces fairly large helps them hold their shape in the broth.

   150 g onion, finely sliced8 g garlic, minced200 g carrots, peeled and cut into batons180 g turnips, peeled and cut into wedges220 g zucchini, cut into large batons
2. 2

   Heat the olive oil in a wide pot over medium heat. Add the sliced onion and cook for 4-5 minutes until softened but not deeply browned. Stir in the garlic, tomato paste, ras el hanout, ginger, turmeric, black pepper, and salt; cook for 1 minute until fragrant to bloom the spices without scorching them.

   20 ml olive oil150 g onion, finely sliced8 g garlic, minced20 g tomato paste8 g ras el hanout2 g ground ginger2 g ground turmeric1 g ground black pepper8 g fine salt
3. 3

   Add the carrots and turnips, then pour in the water. Bring to a boil, lower to a lively simmer, cover partially, and cook for 15 minutes. The vegetables should be starting to soften but still remain intact.

   200 g carrots, peeled and cut into batons180 g turnips, peeled and cut into wedges900 ml water
4. 4

   Add the chickpeas and zucchini to the broth and continue simmering for 10-12 minutes, until the zucchini is tender and the carrots are fully cooked. Stir in the harissa during the last 2 minutes, adjusting so the broth is warmly spicy rather than overpowering.

   240 g canned chickpeas, drained220 g zucchini, cut into large batons20 g harissa
5. 5

   While the broth simmers, cook the merguez in a hot skillet over medium heat for 8-10 minutes, turning regularly, until browned all over and cooked through. The center should no longer be pink, and the juices should run clear. Let them rest for 2 minutes, then cut them in half if desired for easier serving.

   240 g merguez sausages
6. 6

   Place the couscous in a heatproof bowl with the salt and butter. Pour over the hot water, cover tightly, and let stand for 8 minutes. Fluff thoroughly with a fork, rubbing any clumps apart so the grains stay light rather than pasty.

   160 g medium couscous180 ml hot water20 g unsalted butter2 g fine salt
7. 7

   Taste the broth and adjust seasoning if needed. To serve, mound the couscous onto a warm platter or into two deep plates, spoon some broth around and over it, then arrange the carrots, turnips, zucchini, and chickpeas on top. Finish with the merguez and a sprinkle of chopped cilantro.

   160 g medium couscous200 g carrots, peeled and cut into batons180 g turnips, peeled and cut into wedges220 g zucchini, cut into large batons240 g canned chickpeas, drained240 g merguez sausages10 g fresh cilantro, chopped

Origin & History

Couscous is a cornerstone of Maghrebi cooking, and in Morocco it is traditionally served for family gatherings and Friday meals. The 'royale' style, popular in restaurants and festive cooking, combines couscous with multiple garnishes such as vegetables and grilled or simmered meats, here featuring merguez for a rich, spicy finish.