Grand couscous platter with mixed meats and vegetables
Couscous Royale
Couscous Royale
2hHard
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Servings
8
1 large platter
Difficulty
Advanced
Cost
Premium
$$$
Couscous Royale
Grand couscous platter with mixed meats and vegetables
The king of North African dishes—fluffy steamed couscous piled high with lamb, chicken, merguez sausage, and a fragrant vegetable broth. A celebration feast on a platter.
30m
Prep Time
90m
Cook Time
120m
Total Time
8
Servings
Hard
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Couscous royale is a grand feast dish that brings together multiple meats, seven vegetables, and perfectly steamed couscous. It's traditionally served on Fridays and special occasions across North Africa.
Ingredients
- 2 cups couscous
- 1 lb lamb shoulder, cubed, and 4 chicken pieces
- 4 merguez sausages
- 2 carrots, 2 zucchini, 1 turnip, 1 can chickpeas
- 1 onion and 1 tsp each: cumin, coriander, cinnamon, ginger
- 2 tbsp butter and harissa for serving
Instructions
- 1
Brown lamb and chicken in a large pot. Add onion, spices, and 8 cups water. Simmer 45 minutes.
- 2
Add carrots and turnip. Cook 15 minutes. Add zucchini and chickpeas for 15 more minutes.
- 3
Grill or pan-fry merguez sausages until charred.
- 4
Steam couscous: moisten with broth, steam 10 minutes, fluff, repeat twice for the lightest texture. Toss with butter.
- 5
Mound couscous on a platter, arrange meats and vegetables on top, and ladle broth over. Serve with harissa on the side.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Merguez sausageSpicy Italian sausage
Different flavor but similar texture
Traditional couscousInstant couscous
Much faster but less fluffy
FlavorPantry
Test Kitchen Pick
Harissa
Helpful Pantry Staple
Why the harissa matters
Harissa brings heat, smokiness, and depth in one move. That makes it one of the higher-leverage pantry pieces in a recipe like this.
The flavor identity here starts with the paste, not just the protein or vegetables.
- Adds layered heat and depth
- Useful in marinades, soups, and roasted vegetables
A good tube or jar of harissa is easy to keep using once it is open.
Shop harissa for this recipeTips & Storage
Pro Tips
Steam the couscous in a couscoussier or a colander set over the stew pot for infused flavor.
Serve the spicy harissa on the side so guests can adjust heat to their preference.
Storage
Store broth, meats, and couscous separately for up to 3 days.
Reheating
Reheat broth and meats on stove. Fluff couscous with a fork and steam briefly.
Nutrition Facts
Per serving (120mg) · 8 servings
Calories580
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein40g
Carbohydrates18g
Fat62g
Fiber680mg
Sugar6g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is merguez?
- A spicy North African lamb sausage seasoned with harissa and cumin.
- Can I use instant couscous?
- You can, but traditional steamed couscous has a much fluffier, lighter texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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