Moroccan · Main course
Atlas Barley Couscous (Berkoukes-Style)
In the Atlas, couscous is often made from barley rather than wheat, hand-rolled into slightly larger grains and steamed until tender for a nuttier, more rustic dish. Served with a simple vegetable and buttermilk broth or a little smen, it is the everyday mountain couscous, humbler and heartier than the fine wheat version.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Serves
- 5
- Level
- Medium
Ingredients
- 500 g barley couscous (or barley grits)
- 2 onions, sliced
- 3 carrots and 2 courgettes, in chunks
- 1 turnip, in wedges, and 200 g cooked chickpeas
- 1 tsp ginger, 1/2 tsp turmeric, 1 cinnamon stick
- 3 tbsp olive oil or smen, salt, pepper
- Buttermilk (lben), to serve
Method
- 1
Start the broth
In a couscoussier base, soften the onion in oil, add ginger, turmeric, cinnamon and 1.3 litres water and simmer.
- 2
Steam the barley couscous
Steam the barley couscous over the broth in stages, moistening and separating the grains between each steaming, until tender.
- 3
Cook the vegetables
Add the carrots and turnip, then courgettes and chickpeas to the broth and cook until tender.
- 4
Assemble
Mound the barley couscous, top with vegetables and chickpeas and moisten with broth.
- 5
Serve
Serve with a jug of cold buttermilk to pour over, the traditional mountain accompaniment.
Chef's tips
- Barley grains are coarser than wheat semolina and need a little longer steaming to turn tender.
- A bowl of cold lben (buttermilk) poured over the hot couscous is the classic Atlas way to eat it.
Frequently asked questions
Why barley instead of wheat?
Barley grows better in the cold, high Atlas, so mountain couscous is traditionally made from barley, giving a nuttier, more rustic grain.
Where do I find barley couscous?
North African and Middle Eastern shops sell barley couscous; otherwise steam coarse barley grits, or blend fine and medium barley.