BARLEY COUSCOUS RECIPES
PEARL BARLEY RECIPES | BBC GOOD FOOD
Find out how to use this versatile grain with BBC Good Food's highest-rated pearl barley recipes, including risottos, salads, soups and stews.
Provided by Good Food team
Number Of Ingredients 1
MOROCCAN COUSCOUS RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Nutrition Facts : Calories 275, FatContent 13 grams, SaturatedFatContent 4 grams, CholesterolContent 18 milligrams, SodiumContent 268 milligrams, CarbohydrateContent 33 grams, FiberContent 2 grams, ProteinContent 8 grams, SugarContent 3 grams
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Couscous isn’t a grain, as some people may think – it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
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Total Time 10 minutes
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Reviews 5
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- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
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HOW TO COOK COUSCOUS | PERFECT COUSCOUS RECIPE | FOOD ...
Couscous isn’t a grain, as some people may think – it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
From foodnetwork.com
Reviews 5
Total Time 10 minutes
Category side-dish
From foodnetwork.com
Reviews 5
Total Time 10 minutes
Category side-dish
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
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