Pressure Cooker Couscous Royale

Pressure Cooker Couscous Royale

Main Course

  • 6

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 tablespoons olive oil
  • 1kg boned lamb shoulder, excess fat removed and cut into 4
  • 4 chicken drumsticks
  • 2 onions, chopped
  • 1 tablespoon ras el hanout
  • 1 Pinch saffron threads
  • 2 tsp. harissa paste
  • 2 carrots, cut into 3 cm rounds
  • 1 turnip, quartered
  • 100 g dried chickpeas, soaked in water overnight, then drained
  • 1 litre chicken stock
  • 1 zucchini, cut into chunks
  • 1/2 small savoy cabbage, with core intact, cut in half
  • 1 cups instant couscous
  • 20 g butter
  • Salt and pepper

Preparation

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

Couscous Royale is a classic Moroccan stew and this is one of the recipes that Justine has learned from her trip to Morocco. Each family has their own recipe with the different flavours and spices but Justine uses a spice mix called Raz el Hanout which is a North African spice with over 12 spices. Cooking this flavourful dish in a pressure cooker cuts the time in half and Justine uses the Tefal Clipso Minut Perfect pressure cooker which can cook up to 8 servings.

1. Drizzle 1 tablespoon of oil over the lamb and chicken and season generously with salt and pepper. Heat pressure cooker and cook the lamb and chicken, in batches, until golden all over.

2. Heat the remaining oil in the pressure cooker and add the onion and sauté́ for 2–3 minutes to soften.

3. Stir in the ras el hanout and saffron and cook for 30 seconds before adding the harissa and cook for a further 2 minutes.

4. Add the lamb and chicken, stir to coat in the spiced onion mix, then add the carrot, turnip and chickpeas. Pour in the stock and enough water to cover and season with salt. Pressure cook for 35 mins.

5. Add zucchini and cabbage then pressure cook for another 10mins. While waiting for the zucchini and cabbge to cook, place the couscous in a large heatproof bowl and add a pinch of salt and butter. Pour 2 cups of boiling water over couscous and immediately cover with plastic wrap. Set aside to steam for 5–10 minutes, then, using a fork, gently scratch the surface to separate and fluff the grains.

6. Mound the couscous onto a large platter. Using a slotted spoon, drain the vegetables and place on top of the couscous, then add the meat. Spoon a few ladleful of the aromatic broth over the meat, vegetables and couscous and serve in the middle of the table.

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