For a richer flavor, use homemade chicken stock. You can also substitute lamb or beef for the chicken and sausage. Adjust the amount of harissa to your preference for heat. A pinch of saffron threads added to the couscous will enhance its color and aroma. Serve with a side of warm pita bread or crusty baguette for soaking up the delicious broth.
Couscous Royale
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PREP TIME45 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS123
Embark on a culinary journey to the Middle East with this exquisitely spiced Couscous Royale. Tender chicken and savory sausage mingle with a vibrant medley of vegetables in a fragrant broth, creating a symphony of flavors that will tantalize your taste buds. Perfect for sharing with friends and family on a cozy evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol169 mg
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Fiber11 g
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Protein62 g
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Saturated Fat11 g
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Sodium600 mg
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Sugar12 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides. This should take about 5-7 minutes per side. Remove chicken and set aside.
02
Step
0 mins
Reduce heat to medium. Add sausage to the skillet and cook until browned and cooked through, approximately 8-10 minutes. Remove sausage and set aside to cool slightly, then cut into 1-inch pieces.
03
Step
0 mins
Add minced onions and garlic to the skillet and cook until softened and translucent, about 5 minutes. Stir in 2 cups of chicken stock, garbanzo beans, diced tomatoes, carrots, rutabaga, bell peppers, and celery. Season with thyme, turmeric, cayenne pepper, bay leaf, and harissa. Bring to a simmer.
04
Step
0 mins
Return the seared chicken and sausage to the skillet. Cover and simmer until the chicken is cooked through and no longer pink, approximately 30 minutes. Stir in zucchini and cook until tender, about 5 minutes.
05
Step
35 mins
While the stew simmers, prepare the couscous. In a heatproof bowl, combine couscous with 2 tablespoons of extra-virgin olive oil. Bring the remaining 2 cups of chicken stock to a boil in a saucepan. Pour the boiling stock over the couscous, cover, and let stand for 5-7 minutes, or until all the liquid is absorbed and the couscous is fluffy.
06
Step
0 mins
To serve, spoon the couscous onto plates or a large serving platter. Ladle the stew over the couscous and dollop with plain yogurt. Garnish with fresh herbs, if desired. Enjoy!
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RECIPE REVIEWS
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Please Rate
Amparo Dare
Jul 1, 2025This recipe is a flavor explosion! My family loved it.
Spencer Roberts
Jun 4, 2025The harissa adds the perfect amount of heat. I will definitely be making this again.
Mohammad Barton
Apr 15, 2025I made this for a dinner party, and everyone raved about it!
Jaydon Harvey
Oct 1, 2024Next time I'll double the recipe, it was gone so fast!
Aditya Mante
Aug 15, 2024I was a little intimidated at first, but the directions were so clear and easy to follow. It turned out perfectly!
Kobe Hodkiewicz
Aug 6, 2024A comforting and flavorful dish, perfect for a chilly evening.
Ardith Koepp
Jul 25, 2024I substituted the rutabaga with butternut squash, and it was delicious!
Jodie Batz
May 3, 2024The yogurt adds a lovely creaminess to the dish.