Moroccan · Main course
Tamazight Barley Couscous with Herbs
Where the plains grow wheat, the Amazigh highlands grow barley, and this steamed barley couscous — rolled coarse and dressed simply with olive oil, spring onions and a snowfall of chopped herbs — is the mountain answer to the grander city couscous. Nutty, chewy and green, it is a light lunch on its own or a bed for a little braised meat.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
- Level
- Medium
Ingredients
- 400 g coarse barley couscous
- 4 tbsp olive oil, divided
- 1/2 tsp salt
- Warm water, as needed for steaming
- 4 spring onions, finely sliced
- 1 large bunch parsley, coriander and a little mint, chopped
- 1 tsp ground cumin
- Extra olive oil and lemon, to serve
Method
- 1
First moistening
Tip the barley couscous into a wide bowl, sprinkle with salted water and 2 tbsp oil, and rub between your palms so every grain is coated and separate.
- 2
First steam
Steam uncovered over simmering water in a couscoussier (or steamer lined with muslin) for 20 minutes from when the steam rises through.
- 3
Rake and rest
Turn the grains into the bowl, break up clumps with a fork, sprinkle more warm water, rest 10 minutes so they swell evenly.
- 4
Second steam
Return to the steamer for another 20 minutes until the barley is tender and fluffy with no chalky core.
- 5
Dress and serve
Fork through the remaining oil, cumin, spring onions and herbs, taste for salt and serve warm with lemon and extra oil.
Chef's tips
- Barley couscous is coarser than wheat and needs the double steam and rest to hydrate right through.
- Never let the base of the couscoussier boil dry or touch the grains — you want steam, not a simmer.
- Work the grains with your hands between steams; raking out lumps is what keeps it fluffy rather than pasty.
Frequently asked questions
Is barley couscous the same as belboula?
Yes; belboula is the common Moroccan name for barley couscous. It is prized in the mountains and often considered more nourishing than wheat couscous.
Can I steam it over a stew?
Absolutely. Steaming the barley over a simmering vegetable or lamb pot flavours the grain and is the classic mountain way to serve it.