Couscous Royal (كسكسو رويال) — Moroccan Seven-Vegetable Couscous with Lamb and Merguez

• 900 gLamb shoulder, bone-in, cut into large chunks (Trim excess surface fat but keep some for flavor)
• 30 mlOlive oil
• 200 gYellow onion, finely chopped
• 12 gGarlic cloves, minced
• 2 tspGround ginger
• 2 tspGround turmeric
• 2 tspGround cumin
• 2 tspSweet paprika
• 0.5 tspGround cinnamon
• 1 tspBlack pepper
• 2.5 tspSalt
• 30 gTomato paste
• 400 gCanned chickpeas, drained and rinsed
• 1800 mlChicken stock or water
• 1 bunchBouquet of cilantro and parsley, tied (Use about 20 g cilantro + 20 g parsley)
• 250 gCarrots, peeled and cut into 5 cm batons
• 250 gTurnips, peeled and cut into wedges
• 300 gZucchini, cut into thick batons
• 350 gButternut squash or pumpkin, cut into large chunks
• 250 gGreen cabbage, cut into large wedges
• 200 gGreen beans, trimmed
• 300 gSweet potato, peeled and cut into large chunks
• 360 gMerguez sausages (Typically 6 small sausages)
• 500 gMedium couscous (semolina)
• 350 mlWarm water
• 30 gUnsalted butter (For finishing and shine)
• 30 gHarissa paste (Serve on the side)
• 240 mlLadle of hot broth (from the pot) (For moistening couscous at the table)

Instructions

1. 1

   Season the lamb with 1.5 tsp of the salt and all the black pepper, then let it sit for 10 minutes while you chop the onion and garlic. Preheating your pot now helps the lamb brown quickly, which builds the deep base flavor Couscous Royal needs.

2. 2

   Heat 30 ml olive oil in a large heavy pot over medium-high heat, then brown the lamb pieces on at least two sides for 6–8 minutes total. Add the chopped onion and cook for 6 minutes, stirring, until softened and lightly golden.

3. 3

   Stir in the minced garlic, ginger, turmeric, cumin, paprika, and cinnamon, and cook for 60 seconds to bloom the spices. Mix in the tomato paste and cook for 2 minutes, scraping the bottom so the paste caramelizes slightly without burning.

4. 4

   Add the stock (or water), chickpeas, and the tied cilantro-parsley bouquet, then bring to a boil. Reduce to a gentle simmer, cover, and cook for 45 minutes, turning the lamb once so it cooks evenly and stays succulent.

5. 5

   Add the carrots and turnips to the pot and simmer for 15 minutes, keeping the broth at a steady, quiet bubble. This staging prevents softer vegetables from collapsing before the root vegetables become tender.

6. 6

   Add the squash, sweet potato, cabbage wedges, and green beans, then simmer uncovered for 20–25 minutes until the lamb is fork-tender and the vegetables are cooked through but still hold their shape. Taste the broth and add the remaining 1 tsp salt if needed, then remove and discard the herb bouquet.

7. 7

   While the stew simmers, place the couscous in a wide bowl and stir in 1 tsp salt and 15 ml olive oil. Pour in 350 ml warm water, mix with your fingertips to evenly hydrate, and let it stand for 10 minutes so the grains swell.

8. 8

   Fluff the couscous thoroughly, breaking up any clumps, then transfer it to a steamer basket or couscoussier top. Steam over simmering water for 15 minutes, then return the couscous to the bowl and fluff again with 120 ml broth taken from the pot to season the grains.

9. 9

   Steam the couscous a second time for 10 minutes to finish the texture and make it exceptionally light. Return it to the bowl, then fold in the 30 g butter until glossy and airy, adding another 120 ml broth if you want it more moist.

10. 10

    Heat a skillet or grill pan over medium-high heat and add 10 ml olive oil, then cook the merguez for 8–10 minutes, turning often, until browned and cooked through. Let them rest for 3 minutes before serving so the juices stay inside the sausages.

11. 11

    Mound the couscous on a large platter and make a shallow well in the center to catch broth. Arrange the lamb and vegetables on top, place the merguez around the edges, and ladle about 240 ml hot broth over the couscous to perfume and moisten it.

12. 12

    Serve immediately with harissa on the side, allowing each person to adjust heat and intensity. Keep the remaining broth in a warmed jug so guests can add more as they eat, which is the traditional way to keep the couscous luscious.