Berkoukech

Ingredients

• 250 g (9 oz)berkoukech or large couscous pearls
• 2tomatoes
• 1onion
• 2carrots
• 1 tsppaprika
• 1 tspginger
• chickpeas — optional
• 2 tbspolive oil
• 1 tspsalt

Method

1. Start by preparing your vegetables. Dice 1 onion and 2 tomatoes into small pieces, and peel and slice 2 carrots into thin rounds. This will ensure they cook evenly and release their flavors into the broth.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and soft, which should take about 5 minutes. This step is crucial for building the base flavor of your broth.
3. Add the diced tomatoes to the pot and cook for another 3 minutes until they begin to break down and meld with the onions. The mixture should become slightly saucy and fragrant.
4. Stir in the sliced carrots, 1 teaspoon of paprika, 1 teaspoon of ginger, and 1 teaspoon of salt. Cook for another 2 minutes to allow the spices to bloom and coat the vegetables, enhancing their natural sweetness.
5. Pour in enough water to cover the vegetables by about an inch, and add a handful of chickpeas. Bring the mixture to a gentle simmer. Let it cook for about 15 minutes, or until the carrots are tender when pierced with a fork.
6. Once the vegetables are tender, add 250 g (9 oz) of berkoukech to the pot. Stir well to ensure the pearls are evenly distributed and submerged in the broth. This will prevent them from sticking together as they cook.
7. Continue to simmer the mixture, stirring occasionally, until the berkoukech is tender and has absorbed most of the liquid. The dish should have a stew-like consistency, with the pearls plump and the broth thickened.
8. Taste the stew and adjust the seasoning if necessary. Serve hot, savoring the rich, aromatic flavors of this traditional Moroccan dish.