This hand-rolled coarse couscous is traditionally made and dried in the fresh air by the Lemima (‘mama’) co-operative in Bejaad, the couscous region between Marrakech and Meknes. The coarse structure of this couscous is what makes berkouks so delicious. To use, mix the couscous with a dash of oil and pinch of salt, drizzle with some water and steam in the upper part of a couscous pan (or other steamer) for 10 minutes. Remove from the pan and gently rub the grains. Repeat steaming for 2 more rounds of 10 minutes. Season with some olive oil or butter and salt. It’s also delicious in a soup, sauce or cooked gently in milk with sugar and cinnamon. For more couscous recipes and inspiration visit: www.nadiaenmerijnsouq.nl