Couscous Royale Recipe
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Couscous Royale

By: SKIDMORA  
"Impress your friends with this classic Middle Eastern dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!"

Rating: This weblink has been rated 9 times with an average star rating of 4.7 Read Reviews (8)

Rate/Review | 278 people have saved this

What to Drink?

Wine Rose
Prep Time:
45 Min
Cook Time:
45 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds small chicken thighs
  • 12 ounces Merguez or spicy Italian sausage
  • 1 tablespoon minced garlic
  • 2 onions, minced
  • 2 carrots, peeled and cut into 1/2-inch rounds
  • 1/2 stalk celery, cut into 1/2 inch pieces
  • 1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
  • 1/2 green bell pepper, cut into 1/4 inch strips
  • 1/2 red bell pepper, cut into 1/4 inch strips
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15.5 ounce) can garbanzo beans
  • 2 cups chicken stock
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon harissa, or to taste
  • 1 bay leaf
  • 2 zucchini, halved lengthwise and sliced into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 cups couscous
  • 2 cups chicken stock
  • 1/2 cup plain yogurt

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve chicken stew over the couscous with a dollop of yogurt.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 931 | Total Fat: 39g | Cholesterol: 168mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2008 by Chicken 
This is very good and quite impressive. I tend to make it with either just chicken or just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by Jackie M. 
This dish was so good! I forgot to add the yogurt at the end and couldn't find any harissa... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2008 by delish 
This dish was so tasty. My boyfriend and I loved it. I did not have chicken thighs (which,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2008 by tweav 
I used mild sausage, left out the chicken and halved the recipe (only 2 of us). We still had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2008 by givemhell 
I made this for a family get together. Everyone raved about the dish. This is spicy and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by Tara 
Great recipe! I used spicy Italian sausage only, substituted dry mustard for tumeric, and left... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2009 by JENNIFER 
Great, unusual combination of flavors, though for my personal taste I used a lot more of all... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2008 by Jacque 
I really liked this recipe. It was a good, hearty stew, great for a cold day. When I make it... MORE

 
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