Ingredients
Proteins:
- Chicken and Meat: A mixture of chicken pieces and meat (probably lamb or beef).
- Merguez: Spicy sausages added towards the end of cooking.
Vegetables:
- Root vegetables: Carrots, potatoes and turnips.
- Other vegetables: Zucchini, cabbage and chickpeas.
Aromatics and Seasoning:
- Basis: Onions, garlic and fresh herbs.
- Sauce: Tomato concentrate and fresh tomatoes.
- Spices: Salt, pepper and probably a mixture of spices like Ras el Hanout (standard for a Couscous Royal).
Seeds:
- Couscous semolina: Fine or medium wheat semolina.
Preparation Steps
1. Preparing the stew (Sauce)
- Sear the meat: Start by browning the meat and chicken in a large pot with oil.
- Develop flavors: Add the chopped onions, garlic and tomato paste to create the base of the sauce.
- Simmer with the vegetables: Add the firmer vegetables like carrots and turnips first, then pour in the water to submerge everything. Leave to simmer until the meat begins to soften.
- Add the delicate ingredients: Later, add the zucchini, potatoes and chickpeas to prevent them from overcooking.
2. Steaming the semolina
- Hydration: Place the semolina in a large dish, add a little water and oil, and work everything by hand to separate the grains well.
- Steam: Place the semolina in the basket of a couscous maker above the simmering stew. This allows the grains to absorb the flavors of the sauce.
- Second steaming: Generally, we remove the semolina, fluff it again with a little water or butter, then steam it a second time so that it is perfectly light and airy.
3. Finishing Touches
- Cooking the merguez: Spicy sausages are usually grilled or pan-fried separately and added at the end.
- Training: Arrange the well-aerated semolina on a large serving dish. Place the meats and vegetables on top, then pour the rich sauce over everything.