cous cous royale

[Gary Marshall]

When skiing earlier this year our instructor took us for lunch, the plat du jour was 'cous cous royale'. He seemed very keen on it so i followed his example, I didn't know what it would entail but luckily, it was excellent!

It came dish of cous-cous and a big pot of merguez sausages in a spicy broth to be spooned over the cous-cous.

i've now got some merguez and cous-cous, anyone have any thoughts as to how to recreate the broth?

thanks

gary

[iriee]

roast some lamb bones and make a lamb stock. or was it a chicken broth???

[Thesorus]

Don't forget the spices, depending on the ethnicity of the chef, the spice mix used might differ a bit ( more or less coriander, more or less cinnamon, ... )

also, if it was "spicy"-ish, they might have added some harissa to the broth.

I prefer using a vegetable broth, it make's the sauve a bit lighter, and puts the meat on the foreground.

[chef koo]

where's the royale part of the dish?

[Gary Marshall]

i think royale normally involves a mixture of meats and seafood.

this isn't quite as royal as it's merguez only, but i think that's how it was presented on the menu.

[chef koo]

i've always known royale as a savory custard made from consomme. i wonder what this dish implies when it says royale