Couscous Royale

  • Preparation 45 MIN
    Cooking 1 H 25 MIN
  • Servings 8
  • Freezes




  1. In a large pot over medium-high heat, brown half the meat on all sides in the oil and butter. Season with salt and pepper. Transfer to a plate. Repeat with the remaining meat. Transfer to the plate and set aside.
  2. In the same pot, sauté the onion, garlic and saffron. Deglaze with the wine. Return the meat to the pot. Add the turnips, carrots, cabbage, tomatoes, spices and broth. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 35 minutes.
  3. Add the sausages to the pot and cook for 10 minutes. Add the remaining ingredients. Bring to a boil, cover and cook for 10 minutes or until the zucchini is tender but still has a bit of crunch. Adjust the seasoning. Skim the broth for fat, as needed.


  1. In a saucepan, bring the broth and butter to a boil. Remove from the heat and add the couscous and raisins. Cover and let rest for 5 minutes. Fluff the couscous with a fork.
  2. Spoon the couscous into a large serving platter and cover with the vegetable, meat and broth mixture. Let guests help themselves.


If you can’t find a couscous spice blend, make your own with equal amounts of coriander seeds, freshly grated ginger, cumin, nutmeg and ground cardamom.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.