Spring barley couscous

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Robert Maurer
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Have you ever tasted the barley couscous? It is an alternative to the traditional couscous of durum wheat semolina, useful for varying the types of cereals that we find on our tables. Find the barley couscous in organic food stores.

La preparation of barley couscous it is similar to that of wheat couscous, but both the flavor, more characteristic, and the size and texture of the grains change. For this recipe I have chosen to use del whole and organic barley couscous in combination with asparagus such as seasonal vegetables to prepare a spring dish. This recipe contains whole grains, legumes and vegetables: you can serve it as a rich single dish.



Ingredients for 2 people)

160 gr of barley couscous
100 gr of fresh asparagus
100 g of raw carrots
100 g of dried chickpeas (or 200 g of boiled chickpeas)
180 ml of water or vegetable broth
40 gr of shelled almonds
1 pinch of salt and pepper
1 teaspoon of chopped oregano
1 teaspoon of chopped rosemary
Extra virgin olive oil

Preparation

for cooking the barley couscous proceed as follows: pour the cous cous into a bowl (80 grams per person). Add the same volume of hot water or homemade vegetable broth.

Cover and let the barley couscous rest for a few minutes until the desired consistency is reached (about 5-10 minutes of rest). Shell the couscous with a fork. Season with a tablespoon of extra virgin olive oil and a pinch of salt and mix.

Separately, prepare the dressing for the couscous. If you have little time, use already boiled chickpeas. If you have more time, remember to soak the dried chickpeas well in advance. A longer soaking time shortens cooking times. Dried chickpeas cook in about 45 minutes after soaking for 12 hours.



To give an extra touch of crunchiness to your couscous toast the almonds. Chop them with a knife and pour them into a pre-heated pan to toast them for a couple of minutes. Or you can briefly toast the almonds in the oven.

Clean the carrots and asparagus. Slice them and cook them in a pan with two tablespoons of extra virgin olive oil. Also add the chickpeas already boiled in the pan when the carrots and asparagus are almost ready. Flavor with herbs from your city such as oregano and rosemary.


Add the couscous already cooked in the pan with the carrots, asparagus and chickpeas. Season with salt and pepper. Shell the couscous well with a fork while pouring it into the pan. Season with extra virgin olive oil and finally add the toasted almonds.


You can garnish your dishes with fresh herbs in your city. Barley couscous is good both hot, like first course, how cold like appetizer or aperitif to be served in single-portion glasses. Enjoy your meal!


Read also:

Sweet couscous with apples, almonds and pine nuts
Couscous with coral green beans and turmeric

Audio Video Spring barley couscous
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