Berkoukes

Ingredients

• 250 g berkoukes grains (large pearl couscous)
• 500 g lamb neck, cut into pieces
• 240 g cooked chickpeas, drained
• 1 piece yellow onion
• 2 cloves garlic cloves
• 2 pieces carrots
• 1 piece turnip
• 1 piece zucchini
• 400 g canned crushed tomatoes
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp ras el hanout
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1 leaf bay leaf
• 1.5 l water
• to taste fine salt
• to taste freshly ground black pepper
• 0.5 bunches fresh cilantro

Method

1. Thinly slice the onion, mince the garlic, and cut the carrots, turnip, and zucchini into uniform pieces so they cook evenly without falling apart.
2. Heat the olive oil in a Dutch oven or large pot, add the onion, and cook gently until translucent and fragrant with a touch of sweetness.
3. Add the lamb and sear until browned on all sides, then stir in the garlic, tomato paste, and spices until the spiced paste lightly catches and toasts on the bottom of the pot.
4. Pour in the crushed tomatoes and water, add the bay leaf, season with salt and pepper, then cover and simmer until the meat begins to turn tender.
5. Add the carrots, turnip, and chickpeas, then continue cooking until the vegetables are tender but still hold their shape.
6. Give the berkoukes grains a quick rinse, drain well, and stir them into the pot to prevent clumping.
7. Simmer gently, stirring frequently, until the grains are plump and tender, and the sauce thickens into a hearty, comforting consistency.
8. Stir in the zucchini toward the end of cooking so it remains tender without turning mushy, then adjust the seasoning with salt and pepper once the broth has reduced.
9. Discard the bay leaf, remove from the heat, and let rest for a few minutes so the grains finish absorbing the sauce, then ladle into warm bowls and serve garnished with chopped fresh cilantro.

Nutrition

Per serving

Energy

414.9 kcal

Protein

20.13 g

Carbohydrate

27.21 g

Fat

24.79 g

Fibre

7.41 g

Calcium

65.76 mg

Iron

3.05 mg

Magnesium

65.44 mg