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

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

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

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

Method

  1. 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.
  2. 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