Happy and Healthy New Year 2021! We are so looking forward to reopening and welcoming you for Couscous Royal cooked by Chef Sofiene. Meanwhile, and by popular request, we have started a new blog and here follows our first recipe for you to try at home:
- large couscoussier
- small wooden skewers
- 500 g medium grain couscous
- 500g lamb shoulder cut into 6 pieces
- 1 medium onion chopped
- 2 tbsp tomato puree
- 1 tsp harissa
- 1 1/2 tbs paprika
- 1 tsp coriander
- 1/2 tbs salt
- 1 tsp pepper
- 2 carrots quartered lengthwise
- 2 potatoes quartered
- 1 courgette quartered
- 3 medium chunks butternut squash
- 1/2 can chickpeas drained
- 300g minced lamb
- pinch of salt
- pinch of black pepper
- 1 tsp paprika
- 1 tsp dried mint
- 1 tbsp finely chopped onion
- 1 tbsp finely chopped parsley
- 4 finely chopped garlic cloves
- 1 tbsp breadcrumbs
- 1 egg
In a large bowl, using your hands, gently mix the minced lamb with all the other ingredients (in order) then form your meatballs
- 300g breast chicken cut into small cubes
- 300g lamb cut into small cubes
- 1 tsp mustard
- 1 tsp turmeric
- 1 tsp rosemary
- cup of vegetable oil
Mix all the marinade ingredients together and divide between 2 bowls. Add the cubes of chicken to one bowl and cubes of lamb to the other bowl, Mix well and leave to marinate for 1 hour. Thread cubes of chick and lamb onto small wooden skewers
Couscous and Sauce Method
- Pour the dry couscous into a large shallow dish or bowl. Add 1 tsp of salt and 1tsp of ground black pepper with 2 tbsp vegetable oil. Mix together then soak with 500 ml of cold water (the water should cover the couscous) for 10 mins. Drain off the water and leave aside for 10 mins.
- For the sauce, start with adding ½ cup of vegetable oil in the lower part of the couscoussier. Fry the onion over medium heat for 2 min.
- Add the lamb pieces, salt, black pepper and tomato paste (puree) and continue frying for another 2 to 3 min.
- Add the coriander, paprika and harissa. Mix well then add 1 litre of water. Add the carrots and meatballs. Leave to cook for 45 mins on medium heat.
- Put the couscous into the upper part of the couscoussier to steam. When steam begins to come through the grain, check that the seal between the upper and lower part of the couscoussier is perfectly sealed to allow the steam to go through the couscous.
- After 45 min tip your couscous into a large bowl. ‘Open’ the grains by gently folding using a wooden spoon and spread the grains. Allow to cool enough to handle, then sprinkle with 100 ml of water and mix into the couscous by rubbing the grain with your hands. Leave to rest for about 5 min then transfer back into the steamer (upper part) over the sauce which is cooking in the lower part.
- Add potato, courgette, butternut squash and chickpeas to the sauce. Simmer for another half an hour. Keep checking that the broth covers the vegetables. Add extra water if necessary.
- Monitor the cooking of vegetables. If some vegetables are cooked before the meat remove them from the pan and keep warm.
- While your sauce is cooking grill your mini chicken and lamb skewers and merguez (if using).
- When the meat is cooked, remove the meat and vegetables and keep warm on a plate. Tip the couscous into the large bowl. ‘Open’ it with your wooden spoon then gradually ladle the sauce over it and gently mix together until the couscous absorbs all the sauce.
- Present in a large serving dish. Spoon in the couscous first then add lamb pieces, meatballs, vegetables, mini grilled skewers and merguez on top. Serve extra sauce on the side.
- Bon appetit!