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Ah, Royal Couscous… just the name makes you want some, right? It’s a dish that instantly takes you on a journey, full of Mediterranean flavors, with all that generosity we love in Moroccan cooking. Honestly, I like to prepare it when I want a meal that brings everyone together around a big table, with that convivial and warm atmosphere. So here you go, I’ll tell you how I make my royal couscous, traditional version of course, with those Maghreb spices that transport you in a flash.
Royal Couscous: the essential ingredients for a delicious typical Moroccan dish
First of all, for a royal couscous, you don’t want to mess up the ingredients, hey! I go easy, but always with good fresh and quality stuff. That’s what makes the difference.
- ⭕ 500 g medium couscous semolina (you can also use fine, but medium absorbs the sauce better)
- ⭕ 300 g lamb (shoulder or neck, it’s tender and tasty)
- ⭕ 2 chicken breasts (I prefer with a bit of skin for the taste)
- ⭕ 4 merguez sausages (this is the little spicy and festive touch)
- ⭕ 3 carrots (large ones, because here we play generous)
- ⭕ 2 zucchinis
- ⭕ 1 turnip (optional but it brings something extra)
- ⭕ 1 onion cut into quarters
- ⭕ 1 can of chickpeas (pre-cooked, simpler and faster)
- ⭕ Maghreb spices: ras-el-hanout, cumin, ground coriander, a bit of cinnamon
- ⭕ Broth (water + cube or natural strength with vegetables and meats)
- ⭕ A bit of butter or olive oil
- ⭕ Salt and pepper to your taste
Ah, and of course, if you want, you can add raisins or even a touch of harissa, but that depends on the mood of the day, huh.
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Essential utensils to succeed in your Moroccan royal couscous
Well, you’ll say to me “yeah, easy, a pot and that’s it.” But no, I like to do it properly, so I use:
- 🍳 A couscoussier (the famous one; if you don’t have one, a pot with a stainless steel strainer on top works)
- 🔪 A good sharp knife (I always struggle with dull knives, it ruins everything)
- 🥣 A large bowl for the semolina
- 🧂 A wooden spoon to mix the semolina and the sauce
- 🕰️ A large tablespoon to taste and adjust the spices
Be careful, the couscoussier is really a must-have, it steams and keeps the aromas on point, if you can invest, go for it!
How to prepare a traditional Royal Couscous for an exceptional Mediterranean culinary journey
Here, I warn you, it’s not something you throw together quickly, it’s a ritual. Often, I start by preparing all my meats. Why? Because sometimes I get overwhelmed otherwise (hello undercooked meat…).
- 🔥 Start by browning the lamb pieces in a bit of olive oil in the couscoussier pot, to keep all the good flavors.
- 🍗 Then add the chicken breasts and lightly brown them as well.
- ✨ Pour water to cover, add the onion, salt, pepper, and all the Maghreb spices to your taste: plenty of ras-el-hanout, a bit of cumin, coriander, and just a hint of cinnamon (personally I love this sweet touch).
- ⏳ Let simmer gently for about 45 minutes, covered.
- 🥕 Meanwhile, peel and cut your vegetables into not too big pieces, because otherwise it’s pointless, especially for the turnip and carrots.
- 👉 After 30 minutes of cooking the meat, add the vegetables into the pot so they cook with the broth and soak up the spices well.
- 🥄 Add the chickpeas at the end of the cooking to prevent them from falling apart.
- 🌭 And especially at the end of cooking, pan-fry the merguez separately. Not in the pot, otherwise they lose too much of their pep.
- ⚖️ Meanwhile, take out the semolina, put it in your large bowl, dampen it slightly with water and a bit of butter, then work it with your hand to avoid lumps. I admit sometimes I test the patience here, but the result is worth it.
- 🔥 Put the semolina in the upper part of the couscoussier to steam for about 15 minutes, stirring often (that’s when my lazy side wakes up, don’t forget!).
Once all that’s ready, you serve the semolina, then beside it you arrange the meat, vegetables and merguez. The broth, you can put in a separate bowl so everyone can pour according to their appetite. I love that moment, we’re all there, happy, and it smells so authentic Moroccan gastronomy!
My little extra trick for an amazing royal couscous
Ah well, I always have a jar of tfaya on hand, that famous garnish of caramelized onions with raisins. I won’t hide from you that it adds a sweet-savory explosion that makes all the difference. If you want to try, sauté a finely sliced onion with a bit of sugar, add raisins, some cinnamon and voilà!
The secrets of Maghreb spices for a royal couscous with authentic flavors
If you really want to find that culinary journey sensation, spices are the key. Ras-el-hanout is the soul of the dish, a spice blend that varies according to who prepares it, but usually revolves around cumin, coriander, ginger, cinnamon, turmeric, and sometimes rose or nutmeg. It smells good, and hits just the right spot on the taste buds.
- ✨ Ras-el-hanout: obviously, the base
- 🔥 Cumin and coriander: for earthiness and freshness
- 🍂 Cinnamon, a hint for sweetness
- 🌿 Ginger, to awaken everything a bit
I sometimes like to add a drizzle of extra virgin olive oil at the end, for smoothness, it makes all the difference. And if you find the dish lacks punch, go ahead with some harissa available for the lovers of strong sensations.
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