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Le Chaudron recipe

Couscous d'agneau royal

Royal couscous with lamb, chicken and merguez

⏱ 120 minServes 8Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

  • 1 kg (2.2 lb)lamb shoulder, in 4 cm / 1½ in cubes
  • 800 g (28 oz)merguez sausages
  • 500 g (18 oz)chicken drumsticks
  • 500 g (18 oz)medium couscous
  • 4carrots
  • 4zucchini
  • 2turnips
  • 1small white cabbage
  • 200 g (7 oz)canned chickpeas
  • 400 g (14 oz)canned crushed tomatoes
  • 2yellow onions
  • 5 clovesgarlic
  • 5 tbspolive oil
  • 1.5 L (6¼ cups)beef stock
  • 2 tbsptomato paste
  • 2 tspras el hanout
  • 2 tspground cumin
  • 1 pinchsaffron
  • 100 g (3½ oz)raisins
  • 30 g (1 oz)unsalted butter
  • 1bunch of fresh cilantro
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) lamb shoulder, in 4 cm / 1½ in cubes
  • 800 g (28 oz) merguez sausages
  • 500 g (18 oz) chicken drumsticks
  • 500 g (18 oz) medium couscous
  • 4 carrots
  • 4 zucchini
  • 2 turnips
  • 1 small white cabbage
  • 200 g (7 oz) canned chickpeas
  • 400 g (14 oz) canned crushed tomatoes
  • 2 yellow onions
  • 5 cloves garlic
  • 5 tbsp olive oil
  • 1.5 L (6¼ cups) beef stock
  • 2 tbsp tomato paste
  • 2 tsp ras el hanout
  • 2 tsp ground cumin
  • 1 pinch saffron
  • 100 g (3½ oz) raisins
  • 30 g (1 oz) unsalted butter
  • 1 bunch of fresh cilantro
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 stainless-steel couscoussier (or a pot with a steamer insert)1 large skillet1 large mixing bowl1 chef’s knife1 wooden spoonMedium saucepanRas el hanoutBlack peppercorns

03 — Method

  1. Steep the saffron in 50 ml (3½ tbsp) of warm water for 15 minutes.
  2. Thinly slice the 2 onions. Remove the germ from the 5 garlic cloves and crush them. Peel the 4 carrots and 2 turnips and cut into 4 cm (1½ in) chunks.
  3. Wash the cabbage, remove any damaged outer leaves and cut into 8 wedges, keeping the core so they hold together. Cut the 4 zucchini into large 4 cm (1½ in) chunks, skin on.
  4. Heat 4 tbsp of olive oil in the bottom of the couscoussier over high heat. Brown the lamb for 8 minutes, then the chicken for 5. Set aside in a bowl.
  5. Cook the onions in the empty pot for 8 minutes until golden. Add the garlic, ras el hanout, cumin and tomato paste and cook 2 minutes, stirring.
  6. Add the tomatoes, hot beef stock and saffron water. Return the lamb and chicken with the carrots, turnips and cabbage. Bring to a simmer, cover and cook over low heat for 1 hr 15 min.
  7. Meanwhile, put the couscous in a large bowl, pour over 500 ml (2 cups) of cold salted water and let swell for 10 minutes, fluffing with a fork. Mix in 1 tbsp of oil.
  8. Steam the couscous in the top of the couscoussier for 25 minutes. Add the zucchini, chickpeas, raisins and merguez (browned in a skillet for 5 minutes) for the last 15 minutes. Serve with buttered couscous.

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CategoryMain dishes