Tomato and Peach Salad With Berkoukes
This refreshing summer salad of tomatoes, peaches and olives nestled in arugula, mint, cilantro and parsley comes together in less than 30 minutes and gets its sweet tang from a simple honey-vinegar dressing. While almonds provide crunch, it’s the berkoukes that bring that fun, chewy textural surprise. Also known as berkoukech or m’hamsa, it is a traditional North African ingredient particularly popular in Morocco and Algeria that consists of small, round pellets similar to large couscous pearls or tiny pasta balls. Typically made from semolina flour and water, the spheres are dried and then sometimes steamed before use; here they’re quickly toasted in oil, boiled and cooled. Though they’re traditionally added to fragrant stews and soups, this recipe showcases their versatility. The light, satisfying texture of berkoukes perfectly complements the fresh, juicy fruits and peppery arugula, creating an eclectic dish that is great on its own or as an accompaniment to grilled chicken, shrimp or fish. If berkoukes is not available at your local markets or conveniently online, swap in pearl couscous.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon olive oil
- ½cup berkoukes or pearl couscous
- Fine sea salt
- 2cups arugula
- ½cup cilantro leaves and tender stems, roughly chopped
- ½cup flat-leaf parsley leaves and tender stems, roughly chopped
- ¼cup mint leaves, finely chopped
- 3peaches, halved, pitted and sliced into 1/2-inch-thick wedges
- 1 ½cups/8 ounces halved cherry tomatoes, seasoned lightly with salt
- ½cup pitted Castelvetrano or Kalamata olives, halved
- ⅓cup roasted almonds, crushed or finely chopped, plus more for garnishing
- ½small red onion, thinly sliced
- 3tablespoons olive oil
- 2tablespoons red wine vinegar
- 1tablespoon honey
- 1teaspoon dried oregano
- Fine sea salt and pepper
Instructions
Step 1
Prepare the salad: Heat oil over medium-high in a medium saucepan and add berkoukes (see Tip). Stir until the pearls begin to brown and smell toasty, about 3 minutes. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil. Cover, adjust heat to medium-low and simmer 10 to 15 minutes, until tender. (The timing might vary depending on the brand.) Drain if any liquid remains in the pan and leave to cool at room temperature. Fluff with a large spoon to separate the pearls.Step 2
While the berkoukes cooks and cools, make the dressing: In a small bowl, mix to combine the oil, vinegar, honey, oregano, 1/4 teaspoon salt and 1 large pinch pepper. Taste and adjust seasoning as desired.Step 3
Finish the salad: To a large salad bowl or shallow platter, add the arugula, cilantro, parsley and mint; toss to combine. Add the cooled berkoukes, plus the peaches, tomatoes, olives, almonds, red onions and the dressing; toss to combine. Garnish with more almonds and serve.