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Moroccan Couscous Royale Tagine recipe served on a plate, by Pekin the Chef

Jul 13 2026

Restaurants›Zinqué - San Diego›Moroccan Couscous Royale Tagine Recipe

Moroccan Couscous Royale Tagine Recipe

Name: Zinqué - San Diegos Moroccan Couscous Royale Tagine Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 500 g Chicken thighs; 250 g Merguez sausage; 300 g Lamb shoulder, cubed; 200 g Salmon fillet; 2 medium Carrots, sliced; 2 medium Zucchini, diced; 1 large Bell pepper, chopped; 1 large Onion, chopped; 2 medium Tomatoes, diced; 1 cup Chickpeas, canned, drained; 2 cups Spinach, fresh; 2 cups Couscous; 2 cups Chicken broth; 1 tsp Cumin; 1 tsp Cinnamon; 1 tsp Paprika; to taste Salt; to taste Pepper; 3 tbs Olive oil

Inspired by Zinqué - San Diego

Time1h

Serves4

Chicken, Merguez, Lamb, Salmon & Seven Vegetables (can be made GF)

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Ingredients

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Protein

1 1/8 lb (500 g) Chicken thighs

8.82 oz (250 g) Merguez sausage

10.6 oz (300 g) Lamb shoulder, cubed

7.05 oz (200 g) Salmon fillet

Vegetables

2 medium Carrots, sliced

2 medium Zucchini, diced

1 large Bell pepper, chopped

1 large Onion, chopped

2 medium Tomatoes, diced

1 cup Chickpeas, canned, drained

2 cups Spinach, fresh

Couscous

2 cups Couscous

2 cups Chicken broth

Spices and Seasoning

1 tsp Cumin

1 tsp Cinnamon

1 tsp Watkins paprika

to taste Celtic sea salt

to taste white, green, and black pepper

3 tbs olive oil

Method

Preparation of Ingredients

Prepare the Vegetables

Chop and slice all the vegetables as described in the ingredients.

Prepare the Proteins

Cut the chicken into bite-sized pieces, slice the Merguez sausage, and cube the lamb shoulder. Season with salt and pepper.

Cooking the Tagine

Sauté the Proteins

In a large tagine or heavy pot, heat olive oil over medium heat. Add the chicken, Merguez, and lamb, cooking until browned on all sides. Remove and set aside.

Cook the Vegetables

In the same pot, add the onion, carrots, zucchini, bell pepper, and tomatoes. Sauté until softened, about 5-7 minutes.

Add Spices and Proteins

Stir in cumin, cinnamon, paprika, and the browned proteins. Add chickpeas and spinach. Mix well.

Simmer

Cover and let simmer for about 20 minutes on low heat until the lamb and chicken are tender.

Preparing the Couscous

Cook Couscous

In a separate pot, bring chicken broth to a boil. Add couscous, stir, then cover and remove from heat. Let it sit for 5 minutes to absorb the liquid.

Fluff Couscous

After 5 minutes, fluff the couscous with a fork and serve it on a large platter.

Final Assembly

Serve the Dish

Place the tagine mixture over the couscous and garnish with fresh herbs if desired. Enjoy!