Back to recipes

The Couscous Royale Fondue

Difficulty Level: Intermediate
Slightly to moderately spicy
4-6 persons
bouillon
La Fondue Couscous Royal
We're proud to present an original and flavour-rich recipe that will take your taste buds on a journey to the Middle East with every single bite: The Couscous Royale Fondue!

Enhanced with ras el hanout spices, this interpretation features decadent cheese-stuffed merguez meatballs and our harissa mayonnaise, so good you'll want to make it again for all your crudités and sandwiches!

Are you ready to push the boundaries of fondue? Let's go!
bouillon
La Fondue Couscous Royal
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    For the broth

    • 3 liters chicken stock
    • 12 thin slices of fresh ginger
    • 3 cans (284 ml each) tomato soup
    • 5 to 6 tablespoons ras el hanout (ideally red)
    • ¼ cup salted butter

    For the semi-spicy harissa and toasted sesame mayonnaise

    • ½ cup "real" mayonnaise
    • 1 tbsp two-tone sesame seeds
    • 1 ½ tsp. harissa powder
    • 1 ½ tsp. water
    • 1 ½ tsp. maple syrup
    • ¼ tsp. toasted sesame oil

    For the meatballs (16 units)

    • 1 pack (300g) of authentic lamb merguez sausages
    • 16 small cubes of mozzarella cheese (¼ in)

    For the dipping ingredients (as desired and to taste)

    • Chicken breast in strips
    • Yellow and orange peppers
    • Zucchini
    • Canned or pre-cooked chickpeas
    • Tomatoes
    • Dried apricots

    Suggested sides

    • Prepared couscous
    • Pitted olives
    • Slivered almonds
  • Preparation

    1. Combine all broth ingredients in a large pot, bring to a boil, then simmer over low heat for at least 15-20 minutes to bind and concentrate flavours. If you're bothered by the presence of ginger in the broth, you can strain it before pouring it into your Fondussimo fondue set.
    2. According to the instructions on the box or bag, prepare the correct quantity of couscous for the number of guests at the table. (In general: 1 cup of uncooked couscous = 2 cooked portions).
    3. Meanwhile, prepare the sauce by mixing all the ingredients, and store it in the refrigerator before serving.
    4. When ready to eat, arrange the dipping ingredients and side dishes on the table.

    Notes

    • Meatballs will take 3 to 5 minutes to cook in the broth and will start to float when ready. Wait one more minute from this point to ensure complete cooking.
    • To create the perfect dish, simply place a good portion of couscous on your plate and garnish as you go with the toppings that will have cooked in the broth. Add a sprinkle of almonds and olives, and you're in for a treat!

    Tips

    • Ras el hanout blends don't always taste the same, but they're all delicious: by switching brands, you can reinvent this fondue again and again. You can easily find them in the spice aisle of your favourite grocery store, or directly at a Moroccan market for a more immersive experience. Don't forget to adjust the spice level to your liking: the key word in preparation is taste!
    • Toppings become particularly tasty in fondue, but you could also use your Evolution or Tradition Set to cook an entire efficient weekday meal! Take this opportunity to discover our Moroccan Couscous recipe to prepare in pot mode. In both cases, these will make excellent lunchables leftovers!