Royal couscous recipe :

Royal couscous recipe:

Royal Moroccan couscous recipe simple to prepare and quick recipe filed
Mixture for Eastern Couscous give flavor to your recipes with Ducros products
very simple and remarkable recipe and supplementary health insurance
This recipe is very long to achieve but cook all the ingredients one by one removes
  excess fat and accentuate the taste of vegetables and broth.

For 8 people:

1 kg of semolina couscous medium caliber
1 kg lamb shoulder
1 kg of chicken drumsticks
1 kg of sausages
150 g chickpeas
500 g turnips
500 g of carrots
500 g zucchini
2 onions
1 tomato, grated
1 small teaspoon of saffron
1 teaspoon paprika
1 bunch coriander
Butter 200 g
salt and pepper

Preparation time: 45 minutes

Cooking time: 60 minutes

Waiting: 0 min

Total Time: 105 min

Royal Moroccan Couscous preparation

Cut the lamb meat into chunks.

Put them in the pot for couscous. Cover with 5 liters of cold water.
Add chopped onions, saffron, paprika, salt, pepper and chickpeas soaked from the night before.

Bring to a boil and leave to simmer for one hour.
Put the semolina couscous in a bowl and pour over a little warm salt water. Mix and remove the grains with a fork.

3Turn meal in the steamer basket and place it on the pot. As the steam passes through the meal, put it back in the bowl.
Wash turnips and cut into quarters.


Wash and scrape carrots and cut into sections.

Wash zucchini and slice into 3 cm thick.


After an hour of cooking broth, remove the lamb and put it to the side, add the chicken drumsticks in the chicken sauce, turnips and carrots. Cook for 20 minutes then add the zucchini, grated tomato and chopped coriander.

Put the couscous in the steamer basket.
Cook for 20 minutes.

Grill the sausages in the oven or stove.

When the meal is cooked, place in a dish. Add the butter, cut into pieces.

Serving the Royal Moroccan couscous as follows:

dig a well in the center of semolina and arrange vegetables and meats.

Present the broth separately in a tureen.