Vegetable couscous is a flavorful, wholesome dish that's simple to prepare at home. Start by browning carrots, turnips, onions, and other favorites in a large casserole dish. Infuse with aromatic spices like ras el hanout, cumin, ginger, and cinnamon, then add plenty of water. Incorporate zucchini cut into sticks or large cubes, plus chickpeas, and simmer for 15 minutes until tender.
For the semolina, steam it in a couscoussier for that signature light, fluffy texture—a traditional technique trusted by generations. Alternatively, stir in boiling water and a touch of oil or butter, then aerate by working it through with your fingers.
For chicken couscous, begin by browning chicken thighs and wings in the casserole. For a leaner option, remove the skin beforehand. Once golden, add the same vegetables, spices, and broth as in the vegetable version, simmering to perfection.
Royal couscous is the most lavish, featuring lamb, chicken, and merguez sausages. Cut lamb shoulder into large pieces, cover with cold water in the pot, add onions and spices, bring to a boil, and simmer gently for about an hour. Remove the lamb, brown the chicken, then add vegetables, spices, and broth. Finish by grilling merguez sausages and adding them at the end. Ideal for Ramadan or any special gathering—choose your favorite!
