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Algerian Large Couscous Stew with Chicken | Berkoukes, Aïche, Les Petit Plombs, بركوكس

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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For those days of cold, nothing is more comforting than a plate of hot Berkoukes. Berkoukes is a simple and earthy traditional North African dish that's packed full of flavors. Traditionally, Berkoukes grains are made from durum wheat semolina, rolled by hand in a large dish similarly to how couscous is prepared, but thankfully we can easily find them in supermarkets nowadays and enjoy this deliciously vibrant soup. Berkoukes is then prepared into several dishes using the freshest seasonal ingredients. Preparation for berkoukes is very versatile and changes from region to region across North Africa.

Berkoukes also known as Berkoukech, El Merdoud, Avazine, Aïche, Mhamsa in Morocco and  
Tunisia, or in the Middle East under the name Moughrabiya, Moghrabieh or Maftoul.

I have 3 other Berkoukes recipe up on my blog if you'd like to take a look:

For this recipe, I usually use artisan handrolled berkoukes, but for the purpose of making my YouTube video I opted to use commerical 'petit plombs' as this is more widely avalible worldwide.

• If you don't have berkoukes where you live, you can easily substitute with giant couscous, pearl couscous, or little soup pasta known as peppercorns, pearl couscous, petit plombs, pastina or acini di pepe. • If the berkoukes is not served straightaway, the couscous grains will keep absorbing the liquid and the dish will loose a significant amount of its the liquid. For this reason, I recommend adding the more water, if you are making this dish ahead.

Video recipe for Berkoukes with Chicken below

I hope you enjoy this video! So cook up a pot of this deliciously earthy stew today ! And if you're enjoying the recipes I've been posting on my blog and new YouTube channel, and you would like to support my channel ...don't forget to give the video a THUMBS UP! And also subscribe to my channel by following THIS LINK.


So let's get started with the recipe...

KITCHEN TIME 🕓 ACTIVE PREP TIME : 5  min |   INACTIVE PREP TIME : 5 min   |  COOK TIME : 35-45 min 

soup/stew recipes | serves about 6

Berkoukes, Aïche, Les Petit Plombs, بركوكس 
Algerian Large Couscous Stew.

500g - 1 LB Berkoukes, m'hamsa or large type couscous
piece(s) of meat or chicken
1 large onion, chopped
2 large carrots, diced
1 large courgette/zucchini, diced
1 cup – 150g sweet peas
1 cup – 165g pre-cooked chickpeas
2-3 cloves of garlic, minced
Handful of chopped parsley,
Handful of chopped coriander/cilantro
1 hot pepper (optional)
Sprig of thyme
1 Bay leaf
1 TBS tomato paste OR 2 ripe tomatoes, peeled and chopped
1 TBS dersa (red pepper paste)
2 tsp Ras el hanount spice mixture
salt, black pepper
oil, water

1 - Clean the Jerusalem artichokes using a knife and vegetable peeler. Cut in half or slice.

2 - Sauté the onion until soft.

3 -  Proceed to add in the garlic.

4 - Add the tomato paste and allow to caramelize.

5 - Now add in the remaining ingredients except for the parsley and peas. Cook on a low heat, with the lid on.

6 - Once the Jerusalem artichokes are almost tender, add in the peas and parsley. Continue to cook until the peas are tender.

Serve this delicious dish with crusty bread or Algerian style bread such as this Khoubz el tadjine or Khoubz el Dar.

    Make Ahead
    ⇝ This stew is easily made ahead up to 2 days before you would like to serve it.

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     ➤ This stew  would be delicious served  with this homemade bread
    ➤ Or even try this zataar fan-tans.
    ➤ Or get inspired at the Recipe Index.

    do you like jerusalem artichokes? let me know in the comments below.

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