Hello my friends,
You, who are starting to know me well, know that I love world cuisine! Today, I’m sharing a recipe that perfectly fits into this category (finally!!) on the blog: Royal Couscous with Meatballs!
This is a recipe I make often, adapting it according to my mood or simply what’s in my fridge!! 😉 Before telling you more about my recipe, let’s talk a little about couscous…
Couscous is simply a culinary journey, a feast for the taste buds, a delight in every bite that we love to share… It is simply an incomparable gastronomic experience.
Royal couscous, the jewel of Maghreb cuisine, is much more than just a dish. It is a true culinary experience, a feast for the senses that evokes centuries of tradition and sharing. Originating from North Africa, this delicious dish has spread across the world, winning over even the most demanding palates with its unique combination of flavors and textures.
Couscous is much more than a dish in North African culture; it is a symbol of generosity and conviviality. Its origins date back to ancient times, and it has become a staple of family meals, celebrations, and festivities. Its popularity has spread over the centuries, influenced by cultural exchanges between North Africa, the Middle East, and Europe.
The magic of royal couscous lies in the quality and variety of its ingredients. At the heart of this dish is the couscous itself, a finely ground wheat semolina that is steamed to achieve its characteristic light texture. Around this base, a profusion of ingredients is carefully arranged to create a symphony of flavors.
Meats are often the stars of this culinary feast. Lamb, chicken, merguez, and sometimes even fish or seafood are cooked with exotic spices and fresh herbs to give an unparalleled depth of flavor. Colorful vegetables such as carrots, zucchini, turnips (and more!) add extra freshness and richness to the dish.
Dried fruits, such as raisins and apricots, as well as legumes like chickpeas, complete the flavor palette with their subtle sweetness and melting texture.
Preparing royal couscous is a meticulous process that requires time and patience.
The meats and vegetables are prepared with love (as always at *Casserole & Chocolat*!!), slowly cooked with a blend of spices and seasonings to develop their flavors.
Finally comes the long-awaited moment of assembly. The cooked couscous is arranged on a large platter, and the meats and vegetables are artfully placed around it, creating a visual tableau that is as enticing as it is delicious—a true royal feast.
Generously served to a table of friends and family, royal couscous is much more than just a meal. It is a celebration of life, culture, and the joy of eating well together. Each bite is an explosion of flavors, each moment spent at the table is a shared moment of happiness.
As we savor this exquisite dish, we can’t help but feel transported through time and space, to the bustling alleys of North African souks, where enchanting aromas and joyful sounds fill the air.
Now, back to my royal couscous with meatballs recipe! I recommend preparing it the day before. I always prefer this type of dish when reheated. And beyond the convenience of getting ahead in the kitchen, it allows you to adjust the seasoning perfectly.
It’s not easy to get the right amount of spices when cooking for many people. Especially when the broth contains a lot of water! If you prepare your couscous the day before, the flavors will have plenty of time to infuse into your vegetables and meat. The next day, it will be easier to add the desired amount of ras el hanout or cumin. You can even add turmeric if you like.
For the vegetables, I opted for butternut squash, but you can use pumpkin or any other squash. Or leave it out if you don’t like it. You can also add fennel, depending on your taste.
Of course, when talking about royal couscous with meatballs, we won’t forget to place harissa on the table, along with the semolina, which I cook according to the package instructions.
And if you’re short on time and want a vegetarian dish, I suggest my [quick vegetable couscous](https://www.casseroleetchocolat.fr/couscous-express-legumes/)!
Necessary utensils:
– A large pot
– A cutting board
– A good paring knife
– A vegetable peeler
– A frying pan (to cook the meatballs)
– And ideally, a barbecue to cook the merguez.
Shall we? Ready to put on your apron and make my royal couscous with meatballs?
The recipe, Chef!
Royal Couscous with meatballs
( Vote !)
Loading...Ingredients
- Couscous
- 6 chicken thighs
- 2 tbsp sunflower oil
- 1 onion
- 5 carrots
- 3 yellow or white turnips
- 1/2 butternut
- 2 celery stalks
- 1 tbsp raz el hanout
- 1/2 tbsp ground cumin
- 1/2 tbsp ground ginger
- 1/2 tbsp paprika
- Salt
- Pepper
- 70 g tomato concentrate
- 1 tbsp honey
- Water
- 6 zucchinis
- Meatballs
- 750 g minced lamb
- 250 g minced beef
- 1 egg
- 2 garlic cloves
- 1/2 onion
- 2 tbsp bread crumbs
- 1 handful fresh coriander
- 12 fresh mint leaves
- 1,5 tsp salt
- Pepper to taste
- 2 tbsp sunflower oil
- Finish
- 10 merguez sausages
- 200 g cooked chick peas
- 100 g raisins
- Semolina
Instructions
Couscous
Heat the oil in your largest pan. Add the chicken thighs cut in two.
Stir fry until golden on each side, set aside.
Add the chopped onion in the pan and cook for 2 minutes.
Add the carrots, turnips, butternut and celery peeled and cut in large cubes.
Add the spices, salt and pepper.
Add the tomato concentrate, honey and cover with water.
Heat to a boil then lower to medium.
Cover with a lid and cook for 30 minutes.
After such time, add the zucchinis cut in 3-4 cm pieces.
Keep on cooking with lid.
Adjust seasoning if needed with more spices, salt and pepper.
When the vegetables are cooked, add the chicken bits and their juice.
Cook at low heat with lid at least 30 minutes.
Meatballs
Combine both meats in a large bowl.
Add the egg, grated garlic, chopped onion, bread crumbs, mint and coriander finely chopped. Combine.
Add finally salt and pepper to taste.
Combine and shape your meatballs.
Heat the sunflower oil in a frying pan.
Stir fry the meatballs until golden brown.
Lower the heat, add 1/2 glass of water and cook 5 more minutes with lid.
Set aside.
Finish
Cook your sausages (on a barbecue if possible).
Pour the chick peas and raisins in two separate sauce pans.
Add couscous broth in each pan and cook for 5 minutes.
Serve your couscous with the meatballs, sausages, semolina (cooked as indicated on the package), chickpeas and raisins.
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