Couscous Royale

Couscous Royale


"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!"
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1 h 30 m servings 934 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 934 kcal
  • 47%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 80.5g
  • 26%
  • Protein:
  • 62.2 g
  • 124%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



This is very good and quite impressive. I tend to make it with either just chicken or just sausage depending on what I have in the freezer. The yogurt on top makes it slightly less spicy and giv...

This dish was so good! I forgot to add the yogurt at the end and couldn't find any harissa but otherwise made it the same. Our friends that we had over were impressed and my husband loved it. ...

This dish was so tasty. My boyfriend and I loved it. I did not have chicken thighs (which, I'm sure, would have been lovely) so I quartered a couple chicken breasts. I did not have harissa, n...

I used mild sausage, left out the chicken and halved the recipe (only 2 of us). We still had leftovers. Great flavor.

This was a huge hit at a dinner party- everyone had seconds! This also made way more than 6 servings- more like 10 generous ones. I also found I had enough broth in the meat and vegetable mixtur...

This was very good. I used 1 lb. chicken breasts and no sausage. Couldn't find harissa anywhere, so skipped it, and subbed a parsnip for the rutabaga - which I didn't really like. The flavor i...

I played with this a lot because my husband is not a big tomato fan. I used 2 large chicken breasts and also cut out the sausage to make it lower fat and lower calorie. It was a really yummy d...

Great recipe! I used spicy Italian sausage only, substituted dry mustard for tumeric, and left out the yogurt. My husband loved it! We will definitely make this recipe again.

my husband and I both loved this! I used ground Italian sausage and, since I didn't have harissa, used 2 tablespoons of adzhika instead. Will definitely make it again.