Moroccan Spring Couscous with Barley, Fresh Fava Beans, and Buttermilk

Name: Moroccan Spring Couscous with Barley, Fresh Fava Beans, and Buttermilk
Yield: Serves 6
Cuisine: Morocco
Ingredients: ½ cup thinly sliced scallion(s); 2 tablespoons plain yogurt; ¾ cup buttermilk; ¼ teaspoon ground cumin; ½ teaspoon Freshly ground pepper; 1 teaspoon salt; 3 tablespoons butter; 2/3 cup coarsely chopped cilantro leaves; 2 cups shelled and peeled fava beans (see Step 1); 1 teaspoon sugar; 3½ tablespoons extra virgin olive oil; 2½ cups (1 pound) barley grits, medium-cracked barley, or Scotch barley; 1½ teaspoons minced garlic

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Here's a delicious rural couscous dish for spring made with young fresh fava beans. Steam the favas in their skins and pods for maximum flavor.

Ingredients

2½ cups (1 pound) barley grits, medium-cracked barley, or Scotch barley
3½ table

Africa
Morocco
Side dish
Mediterranean
Vegetarian
Spicy
Spring

Method

Put the barley grits in just enough salted hot water to cover and leave for 15 minutes. Under water, knead the grains with your hands to soften them.
Fill the bottom part of a couscous pot with water and bring to a boil. If you dont own a couscous pot, a deep kettle and a snug-fitting vegetable steamer or colander will do. If the latter doesn't fit perfectly, use