Pearl Couscous Stew- Berkoukes

This is one of my favorite Algerian soups. Berkoukes is one of the larger grain couscous used to make this delicious stew. Every bite is a delight with the chewy soft texture of berkoukes. It is cooked in a tomato broth with tender stew beef and soft vegetables. A must try!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a pressure cooker/instapot sear your onion and beef with the garlic until the onions soften and the meat has a nice golden brown color from searing. (if you dont have a pressure cooker you'll just need to cook the meat for a few hours adding liquid as needed until it is tender).

Step 2

Add tomato paste and the spices and mix well with the meat. Then add the cilantro finely chopped and add the 6 cups of stock into the pot.

Step 3

Pressure cook the meat on high for 30 minutes.

Step 4

While the meat is cooking, boil water in a steamer pot and prepare the large couscous. You'll add 1 cup of water to the couscous and 1 tsp salt and mix it together. Then place the couscous on the top in the steamer basket and close it to steam cook for 15 minutes. (If you don't have a steamer the couscous can be added directly to the stew later on but if you want to make it the traditional way, it should be steamed).

Step 5

Once the meat is ready, open the lid and add all the diced vegetables to the pot. Add the berkoukes and chickpeas as well. Let them simmer for 10-15 minutes until the vegetables are soft.

Step 6

Serve hot with lemon wedges for garnish on the side!