Berkoukech

Method

Heat oil in a large heavy-bottomed pot and brown the cubed meat on all sides over a medium-high heat. Add chopped onions and garlic, cooking until softened and fragrant. Stir in tomato paste and harissa, coating the meat well, then add the ground spices and caraway seeds. Pour in 1000ml water and bring to a boil, then reduce heat and simmer for 45 minutes. Add the pre-soaked chickpeas and continue simmering for another 45 minutes until the meat is very tender and the liquid has reduced by about a third. Stir the pearl couscous into the stew, ensuring it is well submerged, then cover and simmer for 15-20 minutes until the couscous is tender and has absorbed the liquid. Season to taste with salt and pepper, and serve hot as a hearty one-pot dish.