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Royal couscous with merguez, lamb and chicken

Royal couscous is a simmered dish that brings together lamb, chicken and merguez around a vegetable broth and buttery couscous, serving 6 people. It takes 1 hour of active work out of 3 hours 30 minutes total, and the broth with the meats can be fully made the day before. Expect a medium difficulty level and a cost of €6.20 per person, with success resting on a well skimmed broth and couscous fluffed without lumps.

A big royal couscous set in the middle of the table, with lamb, chicken and merguez, is a party you share by the ladleful.

Royal couscous with merguez, lamb and chicken
For
6 people
Work
1 h
Total time
3 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€6.20
Calories per person
930 kcalcalculated by Kiloach, your weight coach

Royal couscous turns any dinner into a celebration. The lamb becomes tender in a broth seasoned with ras el hanout, the chicken soaks up the same spices, and grilled merguez bring their kick right at the end. The couscous, plumped with boiling water and fluffed with butter, soaks up all that broth without ever turning gluey. It's a generous dish, served by the ladle, where everyone builds their plate with the meats and vegetables they like best.

It's the ideal recipe for a family meal or a dinner with a big group of friends, especially when it's cold out and you want something warming. It spreads easily over two days, since most of the work happens the day before. Serve the broth and the diluted harissa on the side, so everyone controls their own heat, and keep some bread nearby for soaking it up.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 1 h 35
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 40 min
  4. When it's time to serve 1 step, 12 min

The day before, make the broth with the lamb, spices and chicken added at the end of cooking, then refrigerate everything. On the day, just before guests arrive, cook the vegetables in the reheated broth and prepare the couscous. At serving time, grill the merguez and plate everything, with the diluted harissa served on the side in a bowl.

The ingredients

6 people

Butcher

  • Lamb shoulder or neck, cut into pieces 800 g
  • Chicken thighs 6
  • Merguez sausages 6

Fruits and vegetables

  • Onions 2
  • Carrots 600 g
  • Turnips 4
  • Zucchini 4

Pantry

  • Canned chickpeasoften in the pantry 400 g
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Ras el hanoutoften in the pantry 2 tbsp
  • Harissaoften in the pantry 3 tbsp
  • Fine couscousoften in the pantry 600 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Brown the lamb and onions in the oil with the ras el hanout and tomato paste, add the crushed tomatoes, cover generously with water and let simmer. 1 h 15

    Skim the broth at the start, it will stay clear and the flavor will be sharper.

  2. Add the chicken thighs to the broth for the last twenty minutes, then let everything cool and refrigerate. 20 min

    The chicken doesn't need more time, it will finish cooking when you reheat everything.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Peel the carrots and turnips, cut them into large chunks and cook them in the reheated broth, then add the zucchini and drained chickpeas. 30 min

    Add the zucchini last, ten minutes is enough, otherwise they fall apart.

  2. Plump the couscous with an equal amount of boiling salted water, cover for five minutes, then fluff it with the butter using your fingertips. 10 min

    Rub it through your oiled hands with a fork, no more lumps.

When it's time to serveThe final touches, right in front of your guests.

  1. Grill the merguez in a pan or in the oven, mix a ladle of broth with the harissa in a separate bowl, then plate the meats, vegetables and couscous. 12 min

    Serve the diluted harissa on the side, so everyone can adjust their own heat.

Our tips to get it right

  • Choose a well marbled lamb shoulder or neck rather than a lean cut, the meat stays tender after long cooking and the broth gains more flavor.
  • Don't oversalt the broth at the start, the harissa and tomato paste already bring plenty of character, you can adjust at the end of cooking.
  • Always keep some broth in reserve for plating, couscous absorbs a lot of it and nobody likes a dry plate.

The variations

  • Swap the lamb for braising beef if you prefer a milder flavor, the simmering time stays the same.
  • For a vegetarian version, remove the meats and double the chickpeas, add more zucchini and bell peppers, using a well spiced vegetable broth instead.
  • For kids, serve some broth without harissa and keep the merguez on the side, so they can build their plate without the heat.

What to serve it with

  • Flatbread or khobz for soaking
  • Raw tomato and onion salad
  • Mint tea to finish the meal

Storage

The couscous keeps 2 to 3 days in the refrigerator, with meats, broth and couscous stored separately in sealed containers. The broth with the meats freezes well for up to 2 months, reheat it gently on the stove and prepare fresh couscous on the day.

Questions about this recipe

Can fine couscous be replaced with medium couscous?

Yes, but increase the plumping time to ten minutes and add a bit more boiling water. Fine couscous stays fluffier and quicker to prepare for a dinner.

How do you plate a royal couscous so it looks good on the table?

Mound the couscous into a dome on a large platter, arrange the pieces of meat around it and the vegetables on top. Serve the broth and the diluted harissa in two separate bowls on the side.

Can the merguez be cooked directly in the broth?

It's not recommended, they would release too much fat and overpower the broth's flavor. It's better to grill them separately and add them when plating.

How many people can this amount of meat serve?

This recipe is calibrated for 6 people with a good balance of lamb, chicken and merguez. For more guests, increase mainly the vegetables and couscous, which fill plates well.

Can a royal couscous with merguez, lamb and chicken be made ahead?

Yes, it's even recommended. The recipe needs 1 h of work in total, split up like this, the day before, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a royal couscous with merguez, lamb and chicken?

Allow 3 h 30 in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in a royal couscous with merguez, lamb and chicken?

About 930 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a royal couscous with merguez, lamb and chicken cost?

About €6.20 per person, that's €37.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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