Royal couscous

Royal couscous recipe

It’s been a long time since I wanted to cook a royal couscous, the arrival of my sister Corinne, who is surely the most competent in couscous in our family (she is even the queen of couscous). Allowed me to embark on this adventure, without any regret this couscous was super good, just spicy. Easy to make royal couscous, a bit long, but with a royal result, the chicken and merguez are cooked separately. A homemade couscous dumpling recipe, they are shaped in advance and cooked in the cooking juices just before serving. A very detailed recipe to allow you to make a homemade couscous. We also and especially take advantage of Leo’s birthday to make this dish, although it is not a traditional dish for this kind of events, anyway we had a great time …

Recipe ingredients

  • Royal couscous recipe for 30 people:
  • 30 merguez
  • 4.000 kg Lamb collar
  • 3,000 kg of chicken thighs
  • 1 bunch of flat-leaf parsley (for the meatballs)
  • 2 eggs (for the meatballs)
  • 50 g of bread (for the meatballs)
  • 0.800 gr of chicken breast (for the meatballs)
  • 0.800 gr of beef (for the meatballs)
  • 1 tablespoon of raz el hanout (for the meatballs)
  • 2 onions (for the meatballs)
  • 15 cl of milk (for the meatballs)
  • 1.200 kg of chickpeas
  • 1.200 kg Eggplant
  • 6 large red peppers
  • 1.500 kg celery on a branch
  • 3.200 kg of round courgettes
  • 1,500 kg of raves
  • 2,600 kg of carrots
  • 1,000 kg of onions
  • 1.500 liter of tomato puree
  • 4 boxes of 140 gr tomato paste
  • 180 g of Raz el hanout
  • 2 kg of Dari semolina
  • 10 cl of olive oil for the semolina
  • 2 tablespoons of paprika
  • Salt and pepper

Instructions

  1. The day before, soak the chickpeas in a double volume of water.
  2. The Dumplings
  3. Rinse the parsley with clear water, then finely chop it.
  4. Peel a large onion and peel it into mini pieces.
  5. Soak the bread in the milk.
  6. Chop the beef and chicken breast.
  7. Add the parsley, then the two eggs.
  8. Mix all the ingredients for the meatballs, adding a spoonful of Raz el Hanout.
  9. Form the meatballs by taking a tablespoon of flesh and rolling them in the palm of your hand.
  10. Wash the vegetables in clean water
  11. Peel the onions then cut them into small pieces
  12. Peel all the vegetables.
  13. Cut the vegetables into equal cubes.
  14. Grill the lamb with 1 tablespoon of olive oil add a spoon of raz el hanout, then reserve the meat.
  15. Grill the onions in the same casserole dish, then the red peppers.
  16. Place the chicken thighs in a dish, add the paprika, salt and pepper, cook for 45 minutes in a hot oven at 180 °.
  17. Cut the celery stalk into sticks of 2 to 3 cm, then grill with the vegetables.
  18. Season with the Raz el hanout 40 g salt and pepper.
  19. Cut the raves into small cubes and add them to the preparation.
  20. Stir all your vegetables well
  21. Detail the eggplants and place them in the vegetable pot.
  22. Cut the zucchini into small cubes and add them.
  23. Season with the Raz el hanout 40 g salt and pepper.
  24. Stir with a wooden spoon to mix your preparation well.
  25. Mix the tomato puree in a little water, then add it to the preparation.
  26. Cut the carrots into 5 mm slices and add to the vegetables.
  27. Season with the Raz el hanout 100 g salt and pepper
  28. Add the chickpeas and stir your vegetables.
  29. Place the grilled lamb in the pot.
  30. Cover with water and simmer your cuckoo for 2 to 3 hours.
  31. Grill the merguez in the oven, spicing them a little.
  32. Add the merguez and the chicken half an hour before serving.
  33. Cook the meatballs just before serving in the vegetable broth.
  34. Measure the amount of semolina, then heat the same amount of water.
  35. Salt the semolina and add the olive oil.
  36. Gently stir in the boiling water.
  37. Fluff the semolina by hand or with a fork.

Preparation time: 180 minutes
Cooking time: 3 hour (s)
Number of people: 30
4 star rating: 1 review
Number of people: 30

Cooking time: 03 hour (s)

4 star rating: 1 review

What wine to drink with: Royal couscous

 

My favorite wine for this recipe: Fitou Cépage; Grenache noir; Syrah; Carignan
Temperature between 16 ° and 18 °
Thank you to Coco, worthy heir to the know-how of the grandmother, for her Royal couscous.

The vegetablesRinse the vegetablesCut the peppersGrill the muttonPut away the chickenSpice up the chickenAdd the celerySpice up the vegetablesAdd the raveAdd the eggplantsAdd the zucchiniSpice up and mixAdd the carrotsAdd the chickpeasCover with waterCook gentlyCook the merguezCook the chickenCook the meatballsPlate of couscous<img src="/wp-content/uploads/2021/09/3256766344157086201.jpg" class="aligncenter"

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