About This Dish
Belboula is an ancient Berber grain dish predating the more common semolina couscous. Made from cracked barley rather than wheat, it has a nuttier, earthier flavor and a slightly chewy texture. This rustic dish remains a staple in Amazigh (Berber) communities of the Souss plains and Atlas Mountains, where barley grows more readily than wheat. Typically served with buttermilk or a simple vegetable stew, belboula connects modern Moroccans to their pre-Islamic agricultural heritage. It is experiencing a revival in urban restaurants celebrating indigenous Amazigh cuisine.
Ingredients
- 400 g Barley couscous (belboula)
- 500 ml Buttermilk (lben)
- 40 g Butter
- 2 tbsp Honey
- 1 tbsp Argan oil
- to taste Salt
Instructions
- 1
Moisten barley couscous with salted water. Let rest 15 minutes.
- 2
Steam over boiling water for 20 minutes.
- 3
Rake with butter and a little water. Rest 10 minutes.
- 4
Steam again for 15 minutes.
- 5
Serve in bowls drizzled with argan oil, honey, and cold buttermilk poured over.
Tips & Tricks
- Barley couscous needs more water and longer steaming than semolina couscous.
- The cold buttermilk against the warm grains is the whole point of this dish.
- Look for belboula in specialty shops or Moroccan grocers.