Couscous Royale Recipe

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Couscous Royale
  • Chef:
  • Recipe Servings: 2
  • Cook Time:

A light and healthy couscous made with peppers. Served with a creamy tahini sauce and grilled vegetables.

Ingredients of Couscous Royale

  • For the grilled vegetables:
  • 1 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 3-4 baby corn
  • 1/2 artichoke
  • 3-4 slices courgette
  • 4-5 sticks asparagus
  • 7-8 rings red, green and yellow peppers
  • 3-4 broccoli florets
  • Paprika, to taste
  • Fresh thyme leaves
  • Salt-pepper, to taste

  • For the couscous:
  • 1 bowl couscous
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 clove garlic, chopped
  • 2 Tbsp onions, chopped
  • 1 small bowl finely chopped peppers (Red, green and yellow)
  • 1 Tbsp paprika
  • Salt and pepper, to taste

  • For the tahini:
  • 5 Tbsp tahini (You an also make it at home with soaked white sesame seeds and some olive oil)
  • 1 Tbsp lemon juice
  • 1 Tbsp cream

  • Garnishing:
  • 4-5 drops chilli oil
  • Thyme

How to Make Couscous Royale

  1. For the grilled vegetables:
  2. In a pan add olive oil, minced garlic.
  3. Add the baby corn, artichoke, courgette and asparagus
  4. Then put in some different baby corn, artichoke, courgette, asparagus, colored peppers. Mix well. Add the broccoli and toss well.
  5. Add paprika, fresh thyme leaves and salt-pepper to season.

  6. For the couscous:
  7. Couscous has been kept in warm water so it absorbs all the water and fluffs up.
  8. In a pan add some olive oil and butter. Add some chopped garlic and onions. Saute lightly.
  9. Add chopped peppers and paprika.
  10. Add the couscous. Mix well. Add some salt and pepper for seasoning.

  11. For the tahini:
  12. Tahini sauce made out of sesame seed puree and a little olive oil and blend till it becomes thick.
  13. Put some tahini in a pan and add some lemon juice to it and cream. Let it thicken. Keep it aside.

  14. Plating up:
  15. Pour couscous in a mould and then some peppers broccoli and corn followed by asparagus sticks.
  16. Then pour the tahini sauce on top.
  17. A little chili oil on the garnish and some fresh thyme.
  18. Then take out the mould and it is ready to serve.