couscous royale

needs two pots but each cook separately

1 packet of cold ready cooked chicken legs - called gringottes in france think you can get them in UK in clod meat counters - if not 5 or 6 small chicken legs

500g Merguez sausage (if you can not get merguez then grilling chorizo)

garlic to taste in our case an entire head

1 tin mixed veg (macadonian if possible - green beans, carrots, peas, sweet corn)

half a jar tomato pasta sauce without meat

Moroccan spice mix good spoon full or mix of sweet paprika, cumin and coriander will do

chicken stock cube

125g couscous per 2 persons

cook sausage in big boiling pan
add garlic crushed after fat starts running
add chicken to either cook or heat through with lid on
add spices cook for another minute
add pasta sauce and enough water to make a sauce cook through till meat is done

take of the heat and set aside

in second pan bring 1 british mug cup of water to boil for each 125g of couscous with some butter if available and chicken stock cube
add couscous turn off heat and cover for 5 minutes
rewarm the royale

server couscous on plate with royal over the top

serve with loads of fresh baguette traditional

That sound delicious!

Do you have a photo of meal served & reay to eat?

hi lulu
we will probably have it tomorrow so will take a pic then