Couscous Royale: North Africa's Grand Platter of Lamb, Chicken, and Merguez

Couscous is the national dish of Morocco, Algeria, Tunisia, and much of North Africa, where it has been eaten for centuries. The couscous royale, or couscous royal, is the grandest version of the dish, a large platter of steamed couscous topped with an abundance of meats: braised lamb, chicken, merguez sausage, and a colorful array of vegetables, all cooked in a fragrant broth spiced with cumin, coriander, turmeric, and cinnamon. In France, where North African immigrants brought their cuisine, it became known as couscous royal because it includes multiple types of meat, the royal treatment.

The dish is traditionally cooked in a couscoussière, a two-chambered pot in which the stew simmers in the bottom while the couscous steams above it, absorbing the aromas of the broth. The couscous itself is not a grain but tiny balls of semolina wheat, steamed three times until each grain is separate and fluffy. The broth is served alongside in a bowl, so each diner can moisten their couscous to their liking. It is a dish meant for sharing, served on a large platter in the center of the table.

About the Ingredients: The couscous should be medium-grain Moroccan couscous, not the instant variety. The meats are lamb shoulder, bone-in chicken pieces, and merguez sausage, a spicy North African lamb sausage. The vegetables are the classic Moroccan selection: carrots, zucchini, turnips, and chickpeas, though cabbage and pumpkin are also common. The spices are the warm, fragrant blend of ras el hanout or individual spices: cumin, coriander, turmeric, ginger, and a stick of cinnamon. The broth is the cooking liquid from the meats and vegetables, rich and golden.

Ingredients (serves 6–8): The Stew: - 1 lb lamb shoulder, cut into 2-inch pieces - 6 bone-in chicken thighs - 4 merguez sausages, pierced with a fork - 2 large onions, sliced - 4 garlic cloves, minced - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric - 1 teaspoon ground ginger - 1 cinnamon stick - 1 teaspoon ras el hanout (optional) - 8 cups chicken or lamb stock - 1 can (15 oz) chickpeas, drained and rinsed - 4 carrots, cut into large pieces - 2 medium zucchini, cut into large pieces - 2 turnips, peeled and quartered - Salt and freshly ground black pepper

The Couscous: - 2 cups medium-grain Moroccan couscous - 2 tablespoons olive oil - ½ teaspoon salt - 2 cups water

To Serve: - ¼ cup fresh cilantro, chopped - ¼ cup fresh parsley, chopped - Harissa paste (for those who want heat)

Instructions: Heat the olive oil in a large Dutch oven or couscoussière over medium-high heat. Add the lamb pieces and brown for 3 minutes per side. Add the chicken thighs and brown for 3 minutes per side. Remove the meats and set aside.

Reduce the heat to medium. Add the sliced onions and cook until softened and golden, about 7 minutes. Add the garlic, cumin, coriander, turmeric, ginger, cinnamon stick, and ras el hanout. Stir and cook for 1 minute until fragrant.

Return the lamb and chicken to the pot. Add the stock and bring to a boil. Reduce to a simmer, cover, and cook for 40 minutes. Add the chickpeas, carrots, and turnips. Cover and cook for 15 minutes. Add the zucchini and merguez sausages. Cover and cook for 15 minutes more, until the lamb is tender and the vegetables are cooked through.

While the stew simmers, prepare the couscous. In a bowl, combine the couscous, olive oil, and salt. Add 2 cups of warm water, stir, and let it sit for 10 minutes to absorb. Fluff with a fork. Transfer to a steamer basket set over simmering water, cover, and steam for 15 minutes. Alternatively, if you do not have a steamer, add 2 cups of the hot broth from the stew to the soaked couscous, cover, and let it sit for 10 minutes, then fluff with a fork.

To serve, mound the couscous in the center of a large platter. Arrange the lamb, chicken, merguez, and vegetables in sections around the couscous. Ladle some of the broth over the couscous to moisten it. Serve the remaining broth in bowls alongside. Garnish with cilantro and parsley. Pass harissa paste for those who want to add heat.

The Mimosa Pairing Logic: The warm spices and rich meats of the couscous royale call for a mimosa with fruit and aromatic depth. The Pomegranate Mimosa is the ideal partner, its tart, jewel-toned fruit complementing the North African spices. For a more floral pairing, the Lavender Elderflower Mimosa adds an aromatic sweetness that echoes the cinnamon and coriander in the stew.

Reference Links: - Couscous – Wikipedia - Authentic Moroccan Couscous with Lamb – Salima's Kitchen

Make-Ahead: The stew can be made up to 2 days ahead and refrigerated, and the flavor improves overnight. Reheat gently on the stovetop before serving. The couscous should be prepared fresh, as it dries out and loses its fluffy texture when reheated. If using the steamer method, the couscous can be steamed ahead and re-steamed for 5 minutes before serving.

Pro Tips: The secret to perfect couscous is the steaming, not the boiling. Traditional couscous is steamed three times, with a rest between each steaming, which allows each grain to swell and become separate and fluffy. If you do not have a couscoussière, a steamer basket over a pot of simmering broth works well. Do not stir the couscous while it steams, or it will become clumpy. Instead, fluff it with a fork between steamings. The broth is the heart of the dish. It should be rich, deeply flavored, and well-seasoned. Taste it before serving and adjust the salt and spices. Each diner should receive a bowl of broth to pour over their couscous.