Couscous royale


  • 1 free range chicken
  • 1kg of shoulder of lamb
  • 12 merguez sausages
  • 1kg of couscous
  • 8 carrots
  • 8 turnips
  • 8 tomatoes
  • 4 onions
  • 3 courgettes
  • 3 aubergines
  • 6 artichoke hearts
  • 200g of peeled fava beans
  • 100g of chickpeas
  • 100g of sultanas
  • 10cl of olive oil
  • 2 measures of saffron
  • 1 tablespoon of ras el hanout
  • 1 tablespoon of cumin
  • 1 teaspoon of quatre-épices spice mix
  • 1 jar of harissa paste
  • 1 clutch of fresh coriander
  • Salt
  • Pepper


  • The day before place the chickpeas in cold water with salt so they soak all of it up.
  • Stir the couscous up with the sultanas. Season and wet with 7cl of olive oil and 1l of boiling water. Stir and fluff with a fork, then leave for 15 minutes.
  • Fluff again with a fork so the grains of couscous properly separate.
  • Cut the chicken and lamb meat into chunks.
  • Peel the turnips and carrots, then cut these into chunks as well. Cut the other vegetables into larger chunks. Dice the onions.
  • Heat the lower part of the couscous maker with a bit of oil. Sauté the meat until all surfaces are cooked. Add the onions, sweating them for several minutes, stirring all the while. Season to taste with the salt and pepper.
  • Next add the carrots, turnips, chickpeas and artichoke hearts. Make up with cold water to the top of the couscous maker, adding the spices, two tablespoons of harissa paste and a handful of diced coriander.
  • Place the steaming basket on top and cover the bottom with a clean cloth, where you’ll place the couscous.
  • Close.
  • Bring to a boil then reduce heat and cook for 30 minutes.
  • Remove the basket with the couscous in it, fluff with a fork and add a bit of oil.
  • Now add the fava beans, tomatoes, courgettes and aubergines to the couscous maker. Place the steaming basket back into the couscous maker and continue cooking for 15 minutes.
  • Fry the merguez sausages in an ungreased frying pan for 10 minutes.
  • Remove the couscous and place it on a large dish. Strain the meat and vegetables and place them on another plate with the merguez sausages, then sprinkle them with the diced coriander.
  • Lastly empty the cooking stock into a salad bowl.
  • When serving include a jar a of harissa on the side.

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