Royal couscous with three meats
Recipe by La Cuisine de Lynoucha
Royal couscous inspired by the Maghreb with a French touch: light semolina, colorful vegetables, chickpeas, veal, merguez and roasted chicken drumsticks, all flavored with spices, butter and coriander. Ideal for a convivial meal among friends.
MediumMoroccanServes 6
Printable version with shopping checklist
Source Video
12h 55m
Prep
3h 40m
Cook
1h 59m
Cleanup
18h 34m
Total
Cost Breakdown
Total cost:$22.30
Per serving:$3.72
Critical Success Points
- • Brown the meats to develop aromas
- • Soak the chickpeas the night before
- • Steam the vegetables in two phases to avoid mush
- • Fluff the semolina with hot butter
Safety Warnings
- • Handle hot oil carefully to avoid splatters
- • Check the internal temperature of the chicken (75°C) with a thermometer
- • Wear kitchen gloves when handling the hot oven
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