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Couscous royal


30 minutes


1 h 35



Couscous royal
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15 ml (1 tbsp.) olive oil
4 lamb shanks
Salt and ground black pepper
1 onion, diced
3 garlic cloves, chopped
1 L (4 cups) vegetable broth or water
500 ml (2 cups) can of diced tomatoes (with the juice)
4 to 8 merguez sausages
500 ml (2 cups) green cabbage, cut into large pieces
500 ml (2 cups) turnip, cut into cubes
500 ml (2 cups) carrot, peeled and cut into chunks
5 ml (1 tsp.) turmeric, ground
5 ml (1 tsp.) cumin, ground
5 ml (1 tsp.) coriander, ground
5 ml (1 tsp.) ginger, ground
5 ml (1 tsp.) nutmeg, ground
5 ml (1 tsp.) cardamom, ground
500 ml (2 cups) zucchini, cut into chunks
310 ml (1 1/4 cups) canned chickpeas, rinsed well
15 ml (1 tbsp.) parsley, chopped
15 ml (1 tbsp.) coriander, chopped


750 ml (3 cups) water
15 ml (1 tbsp.) butter
5 ml (1 tsp.) dried oregano
Salt and ground black pepper
500 ml (2 cups) couscous


  1. Preheat oven to 180°C (350°F).
  2. In a large saucepan, heat the oil over high heat and brown the lamb shanks on all sides. Season.
  3. Add the onion and garlic, and continue cooking for 1 minute.
  4. Add 250 ml (1 cup) of vegetable broth and the tomatoes.
  5. Cover and cook in the oven for 45 minutes.
  6. Meanwhile, boil the sausages for 5 minutes. Drain.
  7. Add the cabbage, turnip, carrots, spices and the rest of the broth.
  8. Cover and continue cooking in the oven for 45 minutes.
  9. About 10 minutes before the end of cooking time, add the sausages, zucchini and chickpeas.
  10. In a saucepan, prepare the couscous by boiling the water, butter and oregano. Season.
  11. Remove from heat and add the couscous. Cover and let sit for 5 minutes.
  12. Place a serving of couscous, a lamb shank and vegetables on each plate and sprinkle with cooking juices.
  13. Garnish with parsley and coriander before serving.


To give a little kick to the dish, serve your guests a bit of harissa sauce. If you don’t feel like running out and buying all the different spices, use 30 ml (2 tbsp.) of ras el hanout spice mix.

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