Royal couscous is the couscous of big gatherings: light semolina, a broth fragrant with vegetables and, above all, several meats served together. Chicken, lamb and merguez share the plate, with chickpeas and harissa to lift it all.
In this article, discover what makes a royal couscous, the composition of the one at Quantum Isoraka, the key steps in making it and a few tips for enjoying it, on your own or with family, in Isoraka, Antananarivo.
On this page: What is a royal couscous? · At Quantum Isoraka · To share · Key steps · Enjoying it · 3-question quiz
What is a royal couscous?
Couscous is one of the emblematic dishes of the Maghreb. In December 2020, UNESCO inscribed the « knowledge, know-how and practices pertaining to the production and consumption of couscous » on the Representative List of the Intangible Cultural Heritage of Humanity, following a joint nomination by Algeria, Mauritania, Morocco and Tunisia.
There are countless couscous: with vegetables, fish, chicken, lamb… The word « royal » refers to the most generous version, which brings several meats together in the same dish, most often with merguez. The name is mainly used in restaurants.
For the history and techniques of couscous from Kabylie, read our article on Kabyle couscous.
Royal couscous at Quantum Isoraka
Here is the composition shown on our menu:
| Element | In the Quantum Isoraka royal couscous |
|---|---|
| Semolina | Couscous semolina |
| Meats | Chicken thigh, lamb, merguez sausages |
| Garnish | Chickpeas and fresh vegetables |
| Seasoning | Spices and harissa |
The menu also offers simpler couscous: vegetarian, chicken, merguez or lamb.
A couscous to share with family
Couscous naturally lends itself to sharing: the dish is placed in the middle of the table and everyone helps themselves. Our menu offers a family royal couscous for these moments. To find out its exact composition and how many guests it is meant for, ask when you book.
Key steps for a good couscous
Without going into a recipe with quantities, here are the main steps of a homemade royal couscous:
- The broth: brown the meats with onions and spices, then let them simmer with the vegetables and chickpeas in the bottom of the couscoussier.
- The semolina: moisten it, separate the grains by hand, then steam it in the top of the couscoussier, in several rounds, so that it stays light and fluffy.
- The merguez: cook them separately, grilled or pan-fried, so they keep their character.
- Serving: present the semolina, meats and vegetables, with the broth and harissa on the side, so everyone can adjust to taste.
Tips for enjoying it
- Add the broth little by little: the semolina should be moist, not drowned.
- Dilute a touch of harissa in a little broth before adding it, to spread the heat more evenly.
- Pair it with a cool drink, such as mint tea or lemonade.
- To continue the journey around the Mediterranean, explore our overview of Mediterranean cuisine.
Test your knowledge
Three questions to recap the essentials. Your answers are not saved.
Royal couscous in Isoraka
Quantum Isoraka welcomes you in Isoraka, Antananarivo, to share a royal couscous with family, friends or colleagues.
Book a table at Quantum Isoraka.
