Barley Couscous Prawn Tabbouleh Recipes

BARLEY TABBOULEH RECIPE

Steps:

• In a saucepan stir together 1/2 cup pearl barley and 1.5 cups water. Bring to a boil. Then reduce heat and simmer for about 15 minutes until barley is tender. Drain and rinse cooked barley with cold water.
• To a salad bowl add the 1.5 cups cooked and cooled barley. Add 2 cups of chopped parsley, 1 large diced tomato, 1/2 small diced cucumber, 1/8-1/4 cup mint leaves, chopped, and 2 sliced green onions.
• To a small jar add 1/4 cup olive oil, 1 grated or pressed garlic clove, 1-2 tablespoon lemon or lime juice, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper, and a pinch of allspice. Close the jar and shake until all the dressing ingredients are well combined.
• Pour the dressing over the barley tabbouleh salad ingredients. Toss everything to combine.
• Enjoy this Barley Tabbouleh as a salad side dish or filling for pitas or wraps.

BARLEY COUSCOUS & PRAWN TABBOULEH

Steps:

• Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.
• Toss through the prawns or nuts and serve on plates or pack into lunch containers.

BARLEY TABBOULEH

Steps:

• Combine barley and broth in a large saucepan. Set pain over high heat and bring to a boil. Reduce heat to low, cover, and cook 45 minutes, until barley is tender.
• Drain any excess water and transfer barley to a large bowl. Add lemon juice, olive oil, and oregano. Toss to combine. Add vegetables and parsley; toss again. Season to taste with salt and pepper. Serve warm or chilled.

COUSCOUS BELBOULA (BARLEY COUSCOUS) RECIPE

Steps:

• Gather the ingredients.
• In a very large bowl, mix the dry barley couscous with the oil, using your hands to toss the barley and evenly distribute the oil.
• Mix in two cups of water, tossing the barley with your hands and rubbing out any balls that clump together. Leave the barley to rest and absorb the water for 10 minutes.
• Transfer the barley to the steamer basket. Place atop the couscoussier and seal the joint.
• Allow the barley to steam for about 15 minutes, timing from when the steam rises from the couscous.
• Turn the steamed barley back into the bowl and break it apart. Mix in another two cups of water and two teaspoons of salt, again tossing the couscous with your hands and rubbing out any balls that form. Leave the barley to rest and absorb the water for 10 minutes, then place back into the steamer.
• Steam for a second time for about 15 minutes, timing from when the steam rises from the couscous.
• After the second steaming has completed, turn the barley back into the bowl and break it apart. Mix in two cups of water and leave the couscous to rest and absorb the water for 10 minutes.
• After the barley has dried a bit, mix in another two cups of water. Again, leave the barley to rest a few minutes so that it has time to absorb the water. At this point, the barley should feel al dente and somewhat heavy.
• Steam the barley for the third time, for about 10 to 15 minutes.
• Place the barley couscous in a big serving bowl and toss in the butter and the broth. Mix well and serve (see tip below).
• Enjoy!

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

COUSCOUS TABBOULEH

Steps:

• In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.

BARLEY TABBOULEH

Steps:

• Boil the barley in plenty of salted water until tender, about 20 minutes. Drain well and chill.
• Soak bulgur in 2 cups boiling water for approximately 15 minutes until softened. Drain and chill.
• Combine grains, carrot, onion, cucumber, tomatoes, and parsley. Toss well.
• Combine lemon zest, lemon juice, olive oil, salt & pepper to taste. Add to salad and toss well to combine.
• Refrigerate until thoroughly chilled and serve.

VEGETABLE BARLEY COUSCOUS

Steps:

• Cook chickpeas:
• Soak dried chickpeas in 3 cups water at least 8 hours and up to 24.
• Drain soaked chickpeas and combine with 6 cups cold water in a 3- to 4-quart saucepan and simmer, uncovered, until tender, about 1 hour. Drain and set aside.
• Make broth while chickpeas cook:
• Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute, then transfer to a small dish.
• Halve tomatoes and grate flesh on large round holes of a box grater, discarding skin.
• Put oil, grated tomato, onions, pepper, ginger, salt, tomato paste, and saffron in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over moderate heat, stirring frequently, until onions are softened, about 10 minutes. Add water and ras-el-hanout and bring broth to a simmer.
• Make couscous:
• While broth comes to a simmer, put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing to evenly distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.
• Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned bowl (reserving cheesecloth if using).
• Let stand until cool enough to handle, then sprinkle with 1 cup water again and gently rub couscous between palms. Let couscous stand 10 minutes.
• While couscous stands, add carrots and turnips to broth in couscoussière and return to a simmer.
• Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous to make it come together when a squeezed handful holds its shape without cracking. Let couscous stand, uncovered, 10 minutes.
• While couscous stands, add zucchini, cabbage, and butternut squash to broth and cook, covered, until vegetables are almost tender, then add cooked chickpeas.
• Rub remaining 2 tablespoons oil into couscous, then transfer to top of couscoussière and steam couscous a third time in same manner as above.
• Fry almonds during third steaming:
• Heat oil in a 7- to 8-inch skillet over moderate heat until just hot and cook almonds, stirring occasionally, until golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• To serve:
• Gently stir 1/2 teaspoon harissa into broth and serve couscous with vegetables, broth, fried almonds, honeyed red-onion confit, and harissa.

COUSCOUS TABBOULEH WITH FRESH MINT & FETA

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

COUSCOUS TABBOULEH

Steps:

• Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.

TABBOULEH I

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.