Moroccan · Couscous
Barley Couscous with Buttermilk (Aggoug)
A Berber mountain dish from the Atlas region, coarse barley couscous is steamed simply and served doused in cold lben (buttermilk) rather than a meat broth, a light, tangy meal traditionally eaten in the heat of summer.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Ingredients
- 400 g barley couscous
- 1 litre buttermilk (lben)
- 2 tbsp olive oil
- 1/2 tsp salt
- Chopped fresh mint (optional)
Method
- 1
Season the grain
Moisten the barley couscous with salted water and olive oil, rubbing to separate the grains.
- 2
Steam
Steam over simmering water in two passes, raking between steams, for about 30 minutes total until tender and fluffy.
- 3
Cool slightly
Let the steamed couscous cool to just warm, not piping hot.
- 4
Serve
Spoon into bowls and pour cold buttermilk generously over each portion, scattering with mint if using.
Chef's tips
- The couscous should be warm, not hot, when the cold buttermilk is added, or the contrast and texture suffer.
- Barley couscous has a coarser bite than semolina couscous — don't expect the same fine, fluffy texture.
Frequently asked questions
What is lben?
Lben is Moroccan cultured buttermilk, tangier and thinner than yogurt, traditionally made by churning fermented milk to separate out butter.