Millennial Berber dish from the Maghreb, couscous
Moroccan
Royal Couscous
Royal Moroccan couscous with lamb, chicken and vegetables, complete traditional recipe step by step.
- Morocco
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 30 g
- Carbohydrates 58 g
- Fat 18 g
Story behind the dish
Preparation
Royal Couscous is a Moroccan preparation with medium difficulty. Reserve about 120 minutes in total (30 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g couscous semolina.
- Have ready: 400 g of lamb in pieces.
- Have ready: 2 chicken thighs.
- Have ready: 1 zucchini.
- Have ready: 2 carrots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the lamb and chicken in oil inside the base of the couscous pot…
Brown the lamb and chicken in oil inside the base of the couscous pot with the onion and spices. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Cover with water and cook over medium heat for 40 minutes.
Cover with water and cook over medium heat for 40 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the hard vegetables (carrot
Add the hard vegetables (carrot, turnip, pumpkin) and cook for 20 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the zucchini and chickpeas for the last 15 minutes.
Add the zucchini and chickpeas for the last 15 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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While
Meanwhile, hydrate the semolina with warm water and a little oil, separating the grains with your hands, and steam it over the broth (or hydrate according to instructions if it is pre-cooked). Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
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Serve the semolina forming a volcano
Serve the semolina forming a volcano, with the meat and vegetables on top, drizzled with the broth. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Aerating the semolina with your hands several times prevents it from caking.
- The broth should be spicy but not hot, that is the classic Moroccan style.
Variations
- Couscous with seven vegetables (traditional vegetarian version)
- Sweet couscous with raisins and cinnamon
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