How to Make the Perfect Couscous Royale with Seven Vegetables
Moroccan · Hard · 130 min · 6 servings
Couscous Royale is the grand centerpiece of Moroccan cuisine, featuring fluffy steamed couscous piled high with tender vegetables and multiple meats. It is traditionally served on Fridays and at celebrations, bringing family and friends together around one generous dish.
Why this recipe works
This Couscous Royale with Seven Vegetables recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 130 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g fine couscous
- 400 g lamb shoulder, cut into chunks
- 3 medium carrots, peeled and halved
- 2 medium zucchini, cut into thick pieces
- 1 cup canned chickpeas, drained
- 1 tsp ground ginger
Step by step instructions
Step 1: Brown the Lamb and Build the Broth
In the bottom of a couscoussier or large pot, heat oil over medium-high heat and brown the lamb chunks on all sides. Add ground ginger, a pinch of saffron if available, salt, and enough water to cover by 5 cm. Bring to a boil then reduce to a simmer.
Step 2: Add Vegetables in Stages
After 30 minutes of simmering the lamb, add the carrots. After another 15 minutes, add the zucchini and chickpeas. Each vegetable is added according to its cooking time so nothing becomes overcooked or mushy.
Step 3: Steam the Couscous
Place the couscous in the top of the couscoussier or a steamer lined with cheesecloth. Steam over the bubbling broth for 20 minutes, then remove, fluff with a fork, and work in a tablespoon of butter and a pinch of salt. Return to steam for another 10 minutes.
Step 4: Assemble and Serve
Mound the couscous onto a large round platter, creating a well in the center. Arrange the meat and vegetables over and around the couscous. Ladle some of the fragrant broth over everything and serve the remaining broth on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- lamb shoulder → chicken thighs or beef chuck for a different protein
- couscoussier → a colander set over a large stockpot lined with a damp cloth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not fluffing the couscous between steamings which leads to clumped, gummy grains
- Adding all vegetables at the same time causing the softer ones to turn to mush
Nutrition facts
Per serving: 580 calories, 42g protein, 68g carbs, 18g fat, 9g fiber.
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