Pasta soup : algerian berkoukes with chicken and vegetable

French

Berkoukes, also known as “mhamssa” or Algerian pearl couscous, is a comforting, tomato-based stew filled with tender chicken, vegetables, and hearty grains.

This wholesome North African dish is perfect for cold days, rich, warming, and deeply aromatic. 

Traditional Berkoukes with Vegetables: Authentic Algerian Pearl Couscous Stew

Bonjour tout le monde,

Berkoukes, also known as Ayche in Eastern Algeria, is a delicious traditional dish made with hand-rolled pasta grains called “petits plombs” or small pearls couscous.

This pasta soup is just as iconic as Chorba Frik or Moroccan Harira, a comforting, flavour-packed stew that shines in autumn and winter.

This hearty, nourishing meal is made even richer with a mix of fresh and dried vegetables, offering a perfect balance of textures and flavours.

You can prepare Berkoukes with chicken, as in today’s recipe, or make the traditional version with “gueddid” (sun-dried meat), a true delicacy loved across Algeria.

It’s one of those dishes I cook often, especially on chilly days, the kind of meal that warms both the home and the heart.

Ingredients to make a delicious chicken and vegetable Berkoukes

Each ingredient contributes to the depth and comfort of this traditional Berkoukes. Here’s what you’ll need:

• 2 to 3 chicken thighs (or other cuts) : Choose bone-in pieces for a richer broth. You can also use lamb or beef for a heartier variation.
• 1 large onion : Finely grated or chopped to form the aromatic base of the stew.
• 2 garlic cloves : Crushed or grated for a mild yet fragrant touch that complements the tomato sauce.
• A handful of chickpeas, soaked overnight : These add texture, protein, and body. Soaking them softens the legumes and reduces cooking time.
• 1 carrot, diced : Adds natural sweetness and a bright colour contrast to the tomato base.
• 1 zucchini, diced : Softens beautifully during cooking. You can substitute or combine it with turnips, potatoes, or pumpkin depending on the season.
• 1½ tablespoons of tomato paste : The key to the stew’s deep red colour and tangy flavour. Mix it with a splash of warm water before adding to the pot.
• Paprika, black pepper, and salt : Classic North-African spices that bring balance and warmth. Add a pinch of cumin or ras el hanout for a more complex aroma.
• 1½ cups of Berkoukes (small pearl couscous) : These traditional hand-rolled grains thicken the sauce and give the dish its signature texture.
• Dried basil (optional) : Brings a fresh, slightly sweet aroma that pairs beautifully with tomato.
• 2 to 3 tablespoons of oil : Olive oil adds richness and depth, while sunflower or canola oil works for a lighter version.

Step-by-Step Preparation of the algerian berkoukes

Follow these clear, easy-to-follow steps to make your Berkoukes perfect every time:

1. Sauté the chicken and onion
   Heat the oil in a large pot over low heat. Add the chicken pieces and grated onion, stirring gently until golden and fragrant.
2. Add the garlic
   Stir in the garlic cloves, sliced or grated. Cook for 1-2 minutes to release their flavour without browning.
3. Season and add vegetables
   Sprinkle with paprika, pepper, and salt, then add the diced carrot and zucchini. Stir well to coat everything with the seasoning. Let cook for 5 minutes.
4. Add chickpeas and tomato paste
   Stir in the soaked chickpeas and tomato paste. Let it cook briefly to allow the tomato to caramelise and enrich the sauce.
5. Add water and simmer
   Pour in 2 to 2.5 litres (8-10 cups) of hot water. Bring to a boil, then lower the heat. Cover partially and simmer until the chicken and vegetables are tender, about 40-50 minutes.
6. Cook the Berkoukes grains
   Once the broth is flavorful and the chicken tender, add all the Berkoukes at once.
   Cook over low heat for 15-20 minutes, stirring often to prevent sticking. The sauce will naturally thicken as the grains absorb it.
7. Adjust texture and seasoning
   Taste and adjust the seasoning. If the stew thickens too much, add a little more hot water until you get a creamy consistency.
8. Serve hot
   Serve immediately, topped with a drizzle of olive oil and a sprinkle of dried basil or parsley. Enjoy it with fresh bread or a crisp salad.

Chicken Berkoukes recipe: pearl couscous soup in video:

For my readers who enjoy video recipes, here’s how to prepare this traditional Berkoukes step by step.Pour mes lecteurs qui aiment les recettes en vidéo, voila comment préparer ce berkoukes.

Frequently Asked Questions (FAQ)

1. Can I precook the Berkoukes?
No, cooking them directly in the sauce allows them to absorb flavour and stay tender. Precooking often leads to soggy or broken grains.

2. Where can I buy Berkoukes?
You can find them in Middle Eastern or North African grocery stores, in the international aisle of supermarkets, or online under “pearl couscous” or “hand-rolled couscous”.

3. How can I prevent the grains from turning mushy?

• Stir frequently while cooking.
• Keep the heat low once boiling.
• Add water gradually if the sauce thickens too much.
• Cook for no more than 20 minutes once the grains are added.

4. How much should I use per person?
Use about 100-120 g (¾ cup) of raw Berkoukes per person for a full meal, or 80 g (½ cup) if it’s a side dish.

5. Can I change the ingredients?
Absolutely! You can switch the meat (chicken, lamb, beef) or go fully vegetarian. Add seasonal vegetables like pumpkin, potatoes, or green beans for variety.

6. How can I store and reheat leftovers?

• In the fridge: Up to 3 days in an airtight container.
• In the freezer: Up to 2 months.
• To reheat: Add a little warm water or broth to loosen the texture before reheating on low heat.

Other warming dishes to try

• French boeuf bourguignon: beef bourguignon recipe
• Chicken Tikka Masala
• Oven Baked Salmon