Tomato and Peach Salad With Berkoukes 

By Nargisse Benkabbou

Published July 16, 2024

Tomato and Peach Salad With Berkoukes 
Emma Fishman for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5(202)
Comments
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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.

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Ingredients

Yield:4 servings 

    For the Salad

    • 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 ½-inch-thick wedges
    • 1½cups/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 

    For the Dressing

    • 3tablespoons olive oil
    • 2tablespoons red wine vinegar
    • 1tablespoon honey 
    • 1teaspoon dried oregano
    • Fine sea salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

376 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 8 grams protein; 658 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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 ¾ cup water and ¼ 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.

  2. Step 2

    While the berkoukes cooks and cools, make the dressing: In a small bowl, mix to combine the oil, vinegar, honey, oregano, ¼ teaspoon salt and 1 large pinch pepper. Taste and adjust seasoning as desired.

  3. 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.

Tip
  • For a heartier salad, use ¾ cup berkoukes. After toasting, cook in 1 cup water and a generous ¼ teaspoon salt.

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Ratings

5 out of 5
202 user ratings
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Comments

Dee Dee

I don’t want to be that guy who totally didn’t follow the recipe, but I had a big crop of garden cherry tomatoes, Greek olives, roasted almonds and ripe peaches on hand, so I decided to make it with what I had available. I used a bed of spring mix instead of the arugula and fresh herbs, and substituted already prepared quinoa for the pasta balls. It was a delicious mixture of flavors and textures. Loved it, will do it again.

David D

Best green salad I have ever had! However, I've now made it three times and there are some caveats. The key ingredients are the peaches and tomatoes. They have to be fully ripe and sweet or the salad is just OK. The second time I made this the peaches were just OK. I made a special trip back to the grocery store and bought a fully ripe mango added it to the salad, and got the flavor I remembered. I find the onion and the Kalamata olives are surprisingly optional. Used toasted couscous.

jane

Love this! I had farm stand peaches and tomatoes on hand, as well as my own arugula and herbs. Unfortunately, I did not have the pasta or almonds. But there were two cups of cooked barley in the freezer and some toasted pecans in the fridge…perfect! Although not gluten free, as some have asked. The salad was a perfect complement to some grilled haddock, but I will happily eat the leftovers with maybe some feta on top. Great recipe! Thank you.

Cathy

It sounds like fregula would be the closest substitute for berkoukes. It is somewhat more available.

Ed tack

any thoughts on how this might work with farro instead of couscous or the Berkshire Hathawayd?

Sonia G

I suppose some fresh mozzarella would be fine in this recipe? And farro as a substitute grain?

EQ

I suppose that would be a completely different dish.

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