In vegetarian version, couscous is a delight. To prepare it is very simple. First brown the vegetables in a casserole dish:carrots, turnips, onions... Add a good dose of spices (ras-el-hanout, cumin, ginger, cinnamon...) then add plenty of water. Then add the zucchini cut into sticks or large cubes, as well as the chickpeas. Simmer for 15 minutes until the vegetables are cooked. Then prepare the semolina. If you have a couscoussier, you can steam the semolina:this is the secret to obtaining a fine and light semolina. You can also cook it by simply adding a glass of boiling water and a little fat (oil, butter, etc.). Also remember to work the semolina with your fingers to aerate it:it's a traditional technique!
To prepare the chicken couscous, start by browning your chicken thighs and wings in the casserole dish. For a less fatty result, consider removing the skin from the chicken before cooking. Once the chicken pieces are golden brown, add the vegetables, spices and broth as in the previous recipe.
The royal couscous recipe is the most complete and richest in meat:it includes lamb, chicken and merguez sausages. To prepare it, cut the shoulder of lamb into large pieces. Put them in the pot and cover with cold water. Add the onions and the spices, bring to the boil and cook for about an hour at a low boil. Then remove the lamb meat and brown the chicken. Add the vegetables, spices and broth as in the previous recipe. At the end of cooking, add the previously grilled merguez. Whether it's for Ramadan or for any other occasion, it's up to you to choose your couscous recipe!
