Couscous Royale with Seven Vegetables
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.
A magnificent Moroccan couscous dish layered with seven vegetables and slow-braised meats.
Nutrition per serving
Ingredients
Base
Meat
Vegetables
Spices
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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