Couscous royale is a generous Moroccan centerpiece built around fluffy grains, fragrant vegetables, chickpeas, and tender chicken. It brings the colors and warmth of a shared family table.
Braise the chicken and vegetables with cumin, coriander, turmeric, and cinnamon, then steam or hydrate the couscous separately so the grains stay light and distinct.
Fluff the couscous with a fork rather than stirring it vigorously. A little olive oil or butter between rests keeps the grains separate.
Serving Suggestions
Pile the couscous onto a large platter and arrange the chicken and vegetables on top. Offer harissa, raisins, toasted almonds, and extra broth at the table.
Recipe Notes
Use vegetable stock and extra chickpeas for a meatless version. Leftovers keep refrigerated for up to 3 days and reheat well with a splash of broth.
Moroccan Couscous Royale with Chicken and Vegetables
Equipment
- Large Dutch oven
- Medium saucepan
- Large bowl
- Fork
- Large serving platter
Ingredients
Chicken and Vegetables
- 1 1/2 lb bone-in chicken thighs skin removed
- 2 tbsp olive oil
- 1 large yellow onion sliced
- 3 medium carrots cut into chunks
- 2 medium zucchini cut into chunks
- 1 can chickpeas 15 oz can, drained
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 4 cups chicken stock
Couscous
- 2 cups couscous plain Moroccan couscous
- 1 tbsp olive oil
- 1/4 cup raisins optional
- fresh cilantro chopped, for garnish
- harissa for serving
Instructions
Braise the Chicken:
- Season the chicken with salt. Heat the olive oil in a Dutch oven and brown the chicken on both sides.
- Add the onion, carrots, spices, and stock. Cover and simmer for 25 minutes, then add the zucchini and chickpeas and simmer until the chicken is tender, about 15 minutes more.
Prepare the Couscous:
- Place the couscous, olive oil, raisins, and a pinch of salt in a bowl. Pour over 2 cups of hot broth from the Dutch oven, cover, and rest for 10 minutes.
- Fluff the couscous thoroughly with a fork and adjust seasoning.
Assemble and Serve:
- Spread the couscous on a large platter. Arrange the chicken and vegetables over the top, spoon over some broth, and garnish with cilantro.
- Serve hot with extra broth and harissa at the table.
Notes
- Keep the couscous covered while it hydrates.
- Add zucchini later so it stays intact.
- Offer harissa separately so everyone can adjust the heat.