Best 4 Couscous Royale Recipes

**Couscous Royale: A Taste of Moroccan Royalty**

Couscous Royale is a majestic dish fit for a king, combining the finest ingredients and exquisite flavors to create a culinary masterpiece. Originating from the imperial kitchens of Morocco, this dish is a symphony of textures and tastes, featuring tender steamed couscous, succulent lamb or chicken, a medley of colorful vegetables, and a rich, aromatic broth that infuses every bite with a depth of flavor.

The magic of Couscous Royale lies in its intricate preparation, which involves carefully layering the ingredients in a traditional Moroccan couscoussier, a unique two-tiered steamer. As steam rises from the lower pot, it gently cooks the couscous, infusing it with the tantalizing aromas of the broth and vegetables. Meanwhile, the upper pot holds a delectable combination of tender meat, caramelized onions, and an array of vibrant vegetables, all simmering in a flavorful broth.

To elevate this dish to its regal status, a crowning glory of sweet and savory dried fruits and nuts is added, transforming each serving into a feast for the eyes as well as the palate. The tantalizing aroma of cinnamon and the subtle sweetness of raisins and apricots harmonize perfectly with the savory notes of the meat and vegetables, creating a harmonious balance of flavors.

Couscous Royale is a testament to the culinary artistry of Morocco, where spices and ingredients are combined with meticulous precision to produce a dish that is both visually stunning and incredibly delicious. Whether you're seeking an authentic Moroccan experience or simply looking to indulge in a truly special meal, Couscous Royale is sure to captivate your senses and leave you craving for more.

**Bonus:**

This article features three variations of Couscous Royale, each offering a unique twist on this classic dish:

1. **Classic Couscous Royale:** A timeless recipe that showcases the traditional flavors and techniques of Moroccan cuisine.

2. **Vegetarian Couscous Royale:** A meatless rendition that celebrates the bounty of fresh vegetables, creating a hearty and flavorful dish.

3. **Seafood Couscous Royale:** A delightful variation that features a medley of succulent seafood, infusing the dish with a briny essence of the sea.

Prepare to embark on a culinary journey to the heart of Morocco as you explore the depths of flavor and discover the magic of Couscous Royale.

Let's cook with our recipes!

COUSCOUS ROYALE

Couscous Royale image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 25

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 carrots, cut into 1-inch pieces
2 teaspoons harissa paste
1 teaspoon paprika
1 tablespoon tomato paste
Pinch of saffron
3 tomatoes, cut into 1-inch pieces
6 sprigs flat-leaf parsley
4 sprigs fresh thyme
1 cinnamon stick
2 teaspoons coarse salt
1 teaspoon cracked black peppercorns
2 cups couscous
2 teaspoons olive oil
1 teaspoon coarse salt
1/4 cup golden raisins
1/2 pound green baby patty pan squash, blanched and kept warm
1/2 pound yellow baby patty pan squash, blanched and kept warm
4 small turnips, halved, blanched, and kept warm
3 parsnips, cut into 3-inch pieces, blanched and kept warm
1 pound baby carrots, halved lengthwise, blanched, and kept warm
1 cup pearl onions, blanched and kept warm
Chopped preserved lemon, for serving

Steps:

Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.

COUSCOUS ROYALE

Couscous Royale image

This is a stunning presentation for adventurous dining. Completely vegetarian and a North-African style dish that is bursting with flavors. Posted for ZWT3 and adapted from Parragon Press.

Provided by Amayzng30

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 carrots
3 zucchini
12 ounces butternut squash (or pumpkin)
5 cups vegetable stock
2 cinnamon sticks, broken in half
2 teaspoons cumin
2 teaspoons ground coriander
1 pinch saffron
2 tablespoons olive oil
1 lemon, juice and zest of
2 tablespoons honey
2 1/2 cups cooked couscous
1/4 cup butter, softened
1 cup raisins
cilantro, to garnish

Steps:

Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
Reheat the cooked couscous and add the butter.
To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.

Nutrition Facts : Calories 335.5, Fat 13.1, SaturatedFat 5.6, Cholesterol 20.3, Sodium 106.5, Carbohydrate 54, Fiber 5.2, Sugar 25.5, Protein 5.6

COUSCOUS ROYALE

COUSCOUS ROYALE image

Categories Chicken Dinner

Yield 6

Number Of Ingredients 23

Ingredients

1 T olive Oil
2 Lbs small chicken thighs
12 oz Merguez or spicy Italian sausage
1 T minced garlic
2 onions minced
2 carrots, peeled and cut into 1/2 inch rounds
1/2 stalk celery, cut into 1/2 inch pieces
1 rutababa, parnip or turnip-peeled and cut into 1 inch cubes
1/2 green bell pepper, cut into 1/4 inch strips
1/2 red bell pepper, cut into 1/4 inch strips
1 (14.5 oz) can diced tomatoes
1 (15.5 oz) can garbanzo beans
2 cups chicken stock
2 t chopped fresh thyme
1 t turmeric
1 teaspoon cayenne pepper
1/4 t harissa or to taste
1 bay leaf
2 zuchini, halved lenthwise and sliced into 1 inch pieces
2 T extra virgin olive oil
2 cups couscous
2 cups chicken stock
1/2 cup plain yogurt

Steps:

Directions Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside. Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot. Serve chicken stew over the couscous with a dollop of yogurt.

COUSCOUS ROYALE

Couscous Royale image

Impress your friends with this classic Middle Eastern dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!

Provided by SKIDMORA

Categories World Cuisine Recipes African

Time 1h30m

Yield 6

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
2 pounds small chicken thighs
12 ounces Merguez or spicy Italian sausage
1 tablespoon minced garlic
2 onions, minced
2 carrots, peeled and cut into 1/2-inch rounds
½ stalk celery, cut into 1/2 inch pieces
1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
½ green bell pepper, cut into 1/4 inch strips
½ red bell pepper, cut into 1/4 inch strips
1 (14.5 ounce) can diced tomatoes
1 (15.5 ounce) can garbanzo beans
2 cups chicken stock
2 teaspoons chopped fresh thyme
1 teaspoon turmeric
1 teaspoon cayenne pepper
¼ teaspoon harissa, or to taste
1 bay leaf
2 zucchini, halved lengthwise and sliced into 1-inch pieces
2 tablespoons extra virgin olive oil
2 cups couscous
2 cups chicken stock
½ cup plain yogurt

Steps:

Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
Serve chicken stew over the couscous with a dollop of yogurt.

Nutrition Facts : Calories 933.3 calories, Carbohydrate 80.4 g, Cholesterol 168.9 mg, Fat 39 g, Fiber 10.8 g, Protein 62.2 g, SaturatedFat 11.1 g, Sodium 599.8 mg, Sugar 11.6 g

Tips:

Use high-quality couscous. Look for couscous made from durum wheat semolina, which has a slightly nutty flavor and a chewy texture.
Rinse the couscous before cooking. This will help to remove any excess starch and prevent the couscous from clumping.
Use a proper couscous to liquid ratio. The general rule is 1 cup of couscous to 1 1/4 cups of liquid, but this can vary depending on the type of couscous you are using.
Cook the couscous over low heat. This will help to prevent the couscous from overcooking and becoming mushy.
Fluff the couscous with a fork before serving. This will help to separate the grains and make the couscous light and fluffy.

Conclusion:

Couscous royale is a versatile dish that can be served as a main course, side dish, or even a salad. It is a great way to use up leftover vegetables, and it is also a healthy and affordable meal. With a few simple tips, you can make perfect couscous royale every time.

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