Couscous Royale Recipes

Steps:

• Make tomato broth: Heat olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until soft, about 5 minutes. Stir in the harissa, paprika, tomato paste, saffron, and tomatoes. Add 5 cups water, parsley, thyme, cinnamon stick, salt, and peppercorns. Bring to a boil; reduce heat and simmer for 1 hour. Strain and set aside.
• Make couscous: Bring 2 1/4 cups water to a boil in a medium saucepan. Stir in couscous, olive oil, salt and raisins. Cover the pot with two layers of cheesecloth and top with the lid. Remove from heat and let stand for 5 minutes.
• Use a fork to fluff the couscous and mound it in the center of a large shallow bowl. Arrange vegetables around and over couscous and pour tomato broth over. Any remaining broth can be served in a small pitcher alongside the couscous. Serve garnished with preserved lemon.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
• Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
• While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
• Serve chicken stew over the couscous with a dollop of yogurt.

Steps:

• Cut the carrots and zucchini in half lengthwise, and then slice into three inch pieces.
• Trim the squash, remove seeds, and cut into pieces the same size as the carrots.
• PLace the stock, spices, saffron, and carrots in a saucepan. Bring to the boil, and add olive oil. Cook 15 minutes (skimming any froth).
• Add the lemon zest and juice, honey, zucchini, and squash. Season well. Return to the boil and cook and additional 10 minutes.
• Reheat the cooked couscous and add the butter.
• To serve, mound the couscous on a platter. Drain vegetables and arrange on the couscous. Remove the cinnamon from the stock, and stir in the raisins.

Steps:

• Brown the lamb cubes in oil. Remove from pan. Brown in same oil chicken drumsticks for few minutes. Remove from pan. Sauté sliced onions and garlic, add ras el-hanout spice mix and stir for 2 minutes. Add lamb, tomato paste and cover with water. Season with salt and pepper and bring to boil. Reduce the heat to low and simmer. After 60 minutes, add carrots and turnips. After 30 minutes, add chicken, meatballs and garbanzo beans and zucchinis, chopped parsley and cook for an other 30 minutes.
• Cook the couscous according to the package directions. Serve the stew with a side of couscous and onion jam (recipe follows).
• Onion Jam: Sauté 4 sliced onions on low heat for 20 minutes until caramelized, add raisins and honey. Season with salt.

Steps:

• Directions Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside. Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1--inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot. Serve chicken stew over the couscous with a dollop of yogurt.