Name: Couscous Royal
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Algeria, North Africa
Ingredients: 2 tbsp olive oil, or neutral oil; 1 large onion, grated or finely chopped; 500 g lamb shoulder, cut into large chunks; 4 whole merguez sausages; 2 medium turnips, peeled and quartered; 2 medium courgettes, cut into chunks; 3 medium carrots, peeled and halved; 1 cup chickpeas, soaked overnight; 2 tbsp tomato paste; 1 tsp ras el hanout; 1 tsp salt, plus more to taste; 1 tsp black pepper; 2 litres water, for the broth; 500 g medium couscous; harissa, on the side

Couscous Royal

A celebratory Algerian-style couscous with fluffy steamed semolina, lamb, merguez sausage, chickpeas, turnips, carrots, courgettes, and a fragrant broth.

Country

Algeria

Region

North Africa

Time

120 min

Serves

Level

hard

Start the broth

In the bottom of a couscoussier or large pot, brown the lamb in oil. Add the onion, tomato paste, 1 tsp each of ras el hanout, black pepper, and salt. Cover with 2 litres of water and bring to a boil. Reduce heat and simmer for 45 minutes.

Kitchen noteSkim any foam that rises to the surface for a clear broth.

Simmer lamb 45:00

Add vegetables

Add the chickpeas, turnips, and carrots to the broth. Continue simmering for 20 minutes. Then add the courgettes and cook for another 15 minutes until all vegetables are tender.

Kitchen noteAdd vegetables in stages so nothing overcooks.

Cook vegetables 35:00

Steam the couscous

While the broth simmers, place the couscous in a wide bowl. Sprinkle with salted water and rake with your fingers. Transfer to the steamer basket and steam over the broth for 20 minutes. Remove, fluff, and repeat the process once more.

Kitchen noteSteaming twice gives the lightest, fluffiest couscous. Never let the couscous touch the broth directly.

Steam couscous 40:00

Cook the merguez

Grill or pan-fry the merguez sausages until cooked through and charred on the outside, about 8 minutes.

Cook merguez 08:00

Assemble and serve

Mound the couscous on a large serving platter. Arrange the lamb and merguez on top. Surround with the vegetables and ladle broth over everything. Serve with harissa on the side.

Kitchen noteServe the extra broth in a separate bowl so guests can add more to their liking.

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.