Berkoukesh
Recipe by Veggie is Halal (Voem)
Ingredients
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1 largeonion, peeled
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1potato, peeled and cut into cubes
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1carrot, peeled and cut into cubes
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2 smallturnips, peeled and cut into cubes
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1celery stalk, diced
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1 canchickpeas, drained and rinsed
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2 canspeeled tomatoes (or 2 fresh tomatoes)
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50 gassorted lentils (yellow, red)
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2 lwater
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3garlic cloves, peeled
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flat-leaf parsley
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coriander
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1 tsptomato paste
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1 tspras-el-hanout
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1 tspcumin powder
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1 tsppaprika powder
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salt and pepper
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250 gpearl couscous
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4 tbspolive oil
Instructions
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Peel and dice the onion and garlic into small pieces.
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Peel the potato, carrot, and turnips, then cut into 1-2 cm cubes.
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Heat oil in a large pot until it shimmers, then add the onion and the celery. Cook until they become translucent.
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Add garlic, tomatoes, tomato paste, chickpeas, lentils, and dry spices (salt, ras-el-hanout, cumin, paprika, and black pepper). Mix well.
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Add all the remaining vegetables in order of hardness: first the turnips, then the carrot, and then the potato. Mix well.
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Add two litres of hot water and stir thoroughly. Add the coriander, parsley and celery leaves. Bring to a boil, uncovered.
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Once the stew comes to a boil, cover with a lid, reduce the heat to a low simmer, and cook for 30 minutes.
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Remove the lid, then add the pearl couscous with the peas and mix well. Put the lid back on and let simmer for 20 minutes, or until the couscous is cooked.
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Once the couscous is done, turn off the heat and let it rest for 10 minutes so that the couscous absorbs the flavours of the stew.
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Serve with rice or a rich, leafy salad.
