Couscous with vegetables and chickpeas.
At the Moroccan table
Its defining character is large hand-rolled grains cooked in soup or stew, especially comforting in cooler regions.
Description And serving traditions
Berkoukes centers on large hand-rolled grains cooked in soup or stew, especially comforting in cooler regions.
Ingredients and raw materials
- seasoning
How it is made
- Soak or rinse pulses and grains when required.
- Cook the aromatic base with herbs and spices.
Table & terroir
Roots on the map
- Region
- National
Table & terroir
At the Moroccan table
- Food family
- Moroccan-traditional
foodNational
Region map
Cook, taste, or eat this with a local
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