How to Make Couscous Royal (Lamb & Beef Shank, Chicken)
Couscous Royal is a celebration dish: tender lamb and beef shanks, juicy chicken, vegetables cooked in a fragrant broth, and a mountain of light, separate grains. In this refined take, I slow the meats a touch longer for collagen melt, enrich the stock (you want extra broth for ladling!), and fold chickpeas into the simmer for body. The harissa rides shotgun for warmth; a whisper of cinnamon (or ras el hanout) lifts the aroma without turning the profile “sweet.” If you’ve only made quick skillet couscous before, get ready—this is restaurant-level North African comfort you can absolutely achieve on a Canadian weeknight or a relaxed weekend.
Based on my YouTube video — with a few tweaks since publishing. This is the version I cook at home now in Montreal for family Sundays, and it scales beautifully for gatherings across Canada and the U.S.
Why This Version Works
- Tender meats, every time. Shanks simmer ~2 hours before the vegetables go in; chicken legs hop out earlier so they never dry.
- Generous, glossy broth. Plan 1.5–2 L (6–8 cups) total liquid so you can serve a bowl of broth on the side—non-negotiable for a great couscous.
- Chickpeas in the pot, not just on top. They enrich the mouthfeel and carry spice into every spoonful.
- Fluffy, separate grains. Two light steaming/hydration cycles make the semolina airy and never clumpy.
Serving the couscous with a simple salad or a crisp potato side turns this into a dream “company dish.” Try Greek salad or Parisian Potatoes. For a classic bistro contrast on another night, Steak au Poivre is a winner.
Ingredients (serves 6–8)
Meats
- 700 g (1½ lb) lamb shank, bone-in
- 500 g (1.1 lb) beef shank, boneless if possible
- 600 g (1⅓ lb) chicken drumsticks, skinless (about 4–6)
Vegetables & Legumes
- 350 g (12 oz) carrots, cut large
- 350 g (12 oz) turnips (white or yellow), large chunks
- 300 g (10 oz) zucchini, large pieces (add late)
- 300 g (10 oz) cabbage, in quarters (add late)
- 250 g (9 oz) onions, sliced
- 240 g (8½ oz) cooked chickpeas (about 1½ cups), rinsed
Aromatics & Spices
- 15 g (1 Tbsp) ground cumin
- 15 g (1 Tbsp) ground ginger
- 6–8 g (½ Tbsp) turmeric
- 1–2 g (¼–½ tsp) cinnamon or 1 tsp mild ras el hanout
- 25 g (1½ Tbsp) harissa, to taste
- 12 g (4 cloves) garlic, crushed
- 12–15 g (2–2½ tsp) fine salt, plus to taste
- 1–2 g (¼–½ tsp) black pepper, to taste
- Olive oil, for all cooking
Liquids
- 400 g (1½ cups) crushed tomatoes (canned or fresh)
- 1.5–2 L (6–8 cups) chicken stock + water, enough to cover meats
Couscous
- 400 g (2 cups) medium couscous semolina
- 20–30 g (1–2 Tbsp) olive oil
- 6 g (1 tsp) fine salt
- 300 ml (1¼ cups) boiling water, plus a touch more as needed
To Serve
- Harissa, thinned with hot broth
- Fresh mint or parsley (optional)
(Looking for a fresh side? My Homemade Garlic Croutons over greens and Caesar dressing without mayo play nicely. For a hearty alternative dinner later this week, try Chicken Piccata or Creamy Tomato Pasta.)
Step-by-Step (Chef Notes Included)
- Sear the meats. Film a large Dutch oven with olive oil over medium-high. Salt and pepper the lamb and beef; sear until deeply browned. Add chicken and brown lightly. Remove chicken once opaque at the bone (about 25–30 minutes total simmer later).
- Build the base. Add onions and a pinch of salt; sweat until translucent with light color. Stir in garlic 30–60 seconds.
- Deglaze & tomato. Splash with a ladle of stock to lift fond. Stir in crushed tomatoes.
- Spice and cover. Add cumin, ginger, turmeric, cinnamon/ras el hanout, harissa, pepper. Return lamb and beef (and any juices) to the pot. Add stock + water just to cover (1.5–2 L / 6–8 cups). Simmer gently 1 hour, partially covered.
- Chickpeas & firm veg. Stir in chickpeas, carrots, and turnips. Simmer 30 minutes more.
- Fast-cooking veg & chicken. Nestle in cabbage and zucchini; simmer 15 minutes. Return chicken (or keep it reserved warm if already perfect). Taste broth; adjust salt.
- Clarify the finish (optional but pro): Lift meats/veg to a platter; skim excess fat from the broth and keep it at a happy simmer for serving.
Tip: If you love gentle heat, whisk a spoon of harissa with a cup of hot broth for a pourable “harissa jus.”
Perfect, Fluffy Couscous (No Couscoussier Needed)
- Season & oil. In a wide bowl: couscous, salt, olive oil. Rub grains between fingers to coat.
- Hydrate. Pour in 300 ml (1¼ cups) boiling water. Cover with a towel; rest 10 minutes.
- Fluff I. Rake with fingers or fork to separate. If grains feel a touch firm, mist with 1–2 Tbsp hot water.
- Warm/steam II. Cover again 8–10 minutes (over a barely simmering bain-marie or simply covered to trap heat). Fluff again until light, steamy, and separate.
Pair your platter with Greek salad or Rice Pilaf if you want an extra starch option for a crowd.
Substitutions & Variations
- Meat mix: Swap lamb or beef shank for bone-in short ribs or lamb shoulder cubes (same total weight).
- Add merguez: Brown 300–400 g (10–14 oz) merguez and simmer them in the last 15 minutes.
- Spice profile: Replace cinnamon with ras el hanout entirely (1–1½ tsp) for a classic market blend.
- Gluten-free: Use corn couscous or serve over steamed basmati (see my stovetop pilaf).
- Vegetarian feast: Skip meats; use vegetable stock, add roasted chickpeas, and finish with toasted almonds and raisins.
Make-Ahead, Storage & Reheat
- Make-ahead: Broth + meats improve overnight. Reheat gently; add a splash of water if concentrated.
- Fridge: 3–4 days, tightly sealed.
- Freeze: Broth/meats/veg up to 2 months (couscous doesn’t freeze well).
- Reheat couscous: Mist with hot water, cover, and steam lightly until fluffy again.
FAQ
Can I use chicken thighs instead of drumsticks?
Yes—skinless, bone-in thighs work great; give them ~25–30 min total simmer time.
Is the cinnamon necessary?
It’s subtle (¼–½ tsp) and rounds the profile. If you prefer, use ras el hanout or omit completely.
My broth tastes flat—what now?
Add salt in the broth, not just on the couscous, and whisk in a teaspoon of harissa or a squeeze of lemon for lift.
What if I only have fine couscous?
Hydrate gently with hot water (slightly less), skip the second steaming, and fluff more delicately.
How do I keep vegetables from turning mushy?
Cut large and stagger timing: hard veg 30 min, soft veg 15 min.
What to Serve With (Suggested Posts)
- Homemade Greek Salad
- Parisian Potatoes
- Homemade Garlic Butter (for warm bread)
- Authentic Belgian Fries
- Homemade Ranch Dressing (salad bar)
- Homemade Mayonnaise (for a quick harissa-mayo)
- Creamy Tomato Soup (starter)
- Chicken with Vinegar (next-day French classic)
- Homemade Pesto Pasta (green counterpoint)
- Moist Apple Cake (dessert)
How to Make Couscous Royal (Lamb & Beef Shank, Chicken)
Ingredients
Meats
- 700 g 1½ lb lamb shank
- 500 g 1.1 lb beef shank (boneless)
- 600 g 1⅓ lb chicken drumsticks, skinless
Vegetables & Legumes
- 350 g 12 oz carrots, large pieces
- 350 g 12 oz turnips, large pieces
- 300 g 10 oz zucchini, large pieces
- 300 g 10 oz cabbage, quarters
- 250 g 9 oz onions, sliced
- 240 g 8½ oz chickpeas, cooked, rinsed
Aromatics & Spices
- 15 g 1 Tbsp cumin, ground
- 15 g 1 Tbsp ginger, ground
- 6 –8 g ½ Tbsp turmeric
- 1 –2 g ¼–½ tsp cinnamon or 1 tsp ras el hanout
- 25 g 1½ Tbsp harissa, to taste
- 12 g 4 cloves garlic, crushed
- 12 –15 g 2–2½ tsp fine salt, plus more
- 1 –2 g ¼–½ tsp black pepper
- Olive oil
Liquids
- 400 g 1½ cups crushed tomatoes
- 1.5 –2 L 6–8 cups chicken stock + water
Couscous
- 400 g 2 cups medium couscous
- 20 –30 g 1–2 Tbsp olive oil
- 6 g 1 tsp fine salt
- 300 ml 1¼ cups boiling water
To Serve
- Harissa thinned with hot broth; herbs
Instructions
- Sear the meats. Film a large Dutch oven with olive oil over medium-high. Salt and pepper the lamb and beef; sear until deeply browned. Add chicken and brown lightly. Remove chicken once opaque at the bone (about 25–30 minutes total simmer later).
- Build the base. Add onions and a pinch of salt; sweat until translucent with light color. Stir in garlic 30–60 seconds.
- Deglaze & tomato. Splash with a ladle of stock to lift fond. Stir in crushed tomatoes.
- Spice and cover. Add cumin, ginger, turmeric, cinnamon/ras el hanout, harissa, pepper. Return lamb and beef (and any juices) to the pot. Add stock + water just to cover (1.5–2 L / 6–8 cups). Simmer gently 1 hour, partially covered.
- Chickpeas & firm veg. Stir in chickpeas, carrots, and turnips. Simmer 30 minutes more.
- Fast-cooking veg & chicken. Nestle in cabbage and zucchini; simmer 15 minutes. Return chicken (or keep it reserved warm if already perfect). Taste broth; adjust salt.
- Clarify the finish (optional but pro): Lift meats/veg to a platter; skim excess fat from the broth and keep it at a happy simmer for serving.
- Tip: If you love gentle heat, whisk a spoon of harissa with a cup of hot broth for a pourable “harissa jus.”
Perfect, Fluffy Couscous (No Couscoussier Needed)
- Season & oil. In a wide bowl: couscous, salt, olive oil. Rub grains between fingers to coat.
- Hydrate. Pour in 300 ml (1¼ cups) boiling water. Cover with a towel; rest 10 minutes.
- Fluff I. Rake with fingers or fork to separate. If grains feel a touch firm, mist with 1–2 Tbsp hot water.
- Warm/steam II. Cover again 8–10 minutes (over a barely simmering bain-marie or simply covered to trap heat). Fluff again until light, steamy, and separate.
Video
Notes
Substitutions & Variations
- Meat mix: Swap lamb or beef shank for bone-in short ribs or lamb shoulder cubes (same total weight).
- Add merguez: Brown 300–400 g (10–14 oz) merguez and simmer them in the last 15 minutes.
- Spice profile: Replace cinnamon with ras el hanout entirely (1–1½ tsp) for a classic market blend.
- Gluten-free: Use corn couscous or serve over steamed basmati (see my stovetop pilaf).
- Vegetarian feast: Skip meats; use vegetable stock, add roasted chickpeas, and finish with toasted almonds and raisins.
Make-Ahead, Storage & Reheat
- Make-ahead: Broth + meats improve overnight. Reheat gently; add a splash of water if concentrated.
- Fridge: 3–4 days, tightly sealed.
- Freeze: Broth/meats/veg up to 2 months (couscous doesn’t freeze well).
- Reheat couscous: Mist with hot water, cover, and steam lightly until fluffy again.
Useful Links
🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
🌐 Linktree : Access all our important links in one place.
📱 YouTube | Instagram | Facebook | TikTok : Follow us for the latest recipes and culinary tips.
