Barley Morocco Food

MOROCCAN CHICKEN AND BARLEY + VIDEO

Moroccan Chicken and Barley + Video image

Chicken and barley is a hearty, healthy meal with Moroccan flair! Make this North African recipe for spice-rubbed chicken in just one pan!

Provided by Kevin

Time 1h45m

Number Of Ingredients 17

Ingredients

2 tsp chili powder
1 tsp ground cumin
1 tsp sesame seeds
1 tsp cinnamon
½ tsp salt
½ tsp dried mint flakes
½ tsp garlic powder
½ tsp cayenne powder
2 lbs chicken thighs (boneless and skinless)
4 tbsp olive oil (divided)
1 medium yellow onion (diced)
1 red bell pepper (diced)
1 tbsp soy sauce
3 cups chicken broth
1¼ cups barley uncooked ((See Note 1))
14 oz diced tomatoes (drained)
6 green onions (chopped )

Steps:

Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.

Nutrition Facts : Calories 594 kcal, Carbohydrate 37 g, Protein 32 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 148 mg, Sodium 938 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving

MOROCCAN BARLEY SALAD

Moroccan Barley Salad image

A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the host as you can make it up to two days ahead of time and refrigerate until the party starts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1 1/4 cups pearled barley
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 cups chopped sweet onion, such as Vidalia
3 carrots, peeled and cut into a 1/4-inch dice (1 cup)
2 teaspoons minced fresh ginger (from a 1-inch piece)
1 1/4 teaspoons coriander seeds
2 tablespoons diced preserved lemon
1/3 cup pitted and chopped oil-cured black olives
4 teaspoons fresh lemon juice
1/2 cup lightly packed chopped fresh cilantro

Steps:

Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes. Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes. Stir in ginger and coriander. Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.
Stir barley into onion mixture. Stir in remaining 2 tablespoons oil; season with salt and pepper. Let cool about 1 hour, or cover and refrigerate up to 2 days. Stir in cilantro; serve.

BARLEY MOROCCO

Barley Morocco image

This colorful combination of vegetables, garbanzo beans and steamed barley is sure to please. Serve with warm pita bread and melon wedges sprinkled with chopped fresh mint.

Provided by Steve P.

Categories Lunch/Snacks

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 cups hot cooked pearl barley, recipe follows
1 tablespoon olive oil
1 cup sliced onion
1/2 cup sliced celery
2 cloves garlic, minced
2 carrots, sliced
1 medium zucchini, sliced
1 medium green pepper, seeded and cut into squares
1 cup broccoli floret
1 (15 1/2 ounce) can garbanzo beans, drained
2 cups vegetable broth
2 teaspoons soy sauce
2 teaspoons lemon juice
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch, dissolved in 3 tablespoons water
chopped cilantro, for garnish

Steps:

TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
Bring to boil.
Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
Makes about 4 cups.
TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
Add onions, celery and garlic.
Saute 3 to 4 minutes.
Add remaining ingredients except cornstarch mixture and garnish.
Bring to boil.
Cover and simmer 10 to 15 minutes or until vegetables are tender.
Stir in cornstarch mixture and cook, stirring, until thickened.
Spoon barley around the edge of a deep platter.
Pour vegetables into center.
Garnish, if desired, and serve.

COUSCOUS BELBOULA (BARLEY COUSCOUS) RECIPE

Couscous Belboula (Barley Couscous) Recipe image

Couscous does not need to be made with semolina. Learn how to make barley couscous by steaming coarse barley grits in a couscoussier.

Provided by Christine Benlafquih

Categories Side Dish

Time 1h20m

Number Of Ingredients 6

Ingredients

4 1/2 pounds dry barley couscous
1/4 cup vegetable oil
8 cups water , divided
2 tablespoons salt
2 tablespoons unsalted butter
1 cup chicken broth

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!

Nutrition Facts : Calories 75 kcal, Carbohydrate 12 g, Cholesterol 2 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 345 mg, Sugar 0 g, Fat 2 g, ServingSize 13 Cups Cooked Barley, UnsaturatedFat 0 g

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