Barley Couscous

Page 221

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Sides

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Recipe Review

This was my second attempt to prepare couscous by steaming and it went much better. I liked using a double layer of cheesecloth in the steamer. I bought the barley couscous from one of the mail order companies she listed. It was the same shape as regular couscous, but look more like grains of sand with a wide range of tan to brown color – very pretty. Each time it only steamed for 10 minutes and maybe since I was working with only a pound instead of 1 ½ pounds, it seemed to be easier to manage. However, I lost couscous stuck to the cheesecloth each time. Also couscous stuck to the cloth I covered it with before the final steaming. I loved the taste, it had such a hearty whole grain taste and it went well with the topping.

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Comments

Zosia - 18th March 2012
I had the same sticking problem when I made couscous and am glad I used a tea towel (my cheesecloth was only grade 50 and seemed too porous, even doubled) as I was able to scrape it off without losing too much of it.

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