The Recipe · No.815 · Couscous Royale

Couscous Royale, and Where to Source It

Steam the couscous in stages, fluffing and re-steaming, so it comes out light and separate instead of a heavy clump. The broth from the meat-and-vegetable stew is what you moisten it with, and harissa goes on the side for heat.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep30 min
Cook1 hr 30 min
Makes6 servings
CuisineMoroccan
Cook it with
Instant PotSlow cookerOne-pot
Can you make Couscous Royale in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Part One
The Ingredients — and where to get them
Couscous
Semolina, steamed in stages for a light, separate grain. Local.
1 lb
Local / market
Lamb shoulder
Cut in chunks to braise tender in the stew. Pasture-raised lamb has real flavor.
1 lb
Source it →
Chicken
Bone-in pieces braised alongside the lamb. A pasture-raised bird is best.
4 pieces
Source it →
Root vegetables
Carrots, turnip, and zucchini simmered soft in the broth. Fresh, bought local.
5 cups
Source it →
Chickpeas and ras el hanout
Chickpeas for body and the spice blend for the backbone.
to taste
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Brown the meatBrown the lamb and chicken with the ras el hanout.
  2. Simmer the stewAdd water, chickpeas, and the vegetables and simmer until everything is tender.
  3. Steam the couscousSteam the couscous, fluff with butter, and steam again two or three times until light.
  4. ServePile the couscous, top with the meat and vegetables, and moisten with the broth. Harissa on the side.
Part Three
The Toolkit

Couscoussier · Dutch oven · Fork

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