Vegetable Barley Couscous Food

ROASTED VEG & COUSCOUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

VEGETABLE AND BARLEY STEW

Steps:

• You need a casserole dish with a lid that will go from stove top to oven.
• Preheat the oven to 350°F (180°C or 170°C for a fan oven).
• Heat the oil in the casserole dish over medium heat on the stove top.
• Sauté the leeks for two or three minutes, getting them well coated in the oil.
• Tumble in the carrots and parsnips and cook for moment or two.
• Stir in the mushrooms.
• Rinse and sort the pearl barley.
• Add the pearl barley to the vegetables and stir well to coat it in the oil.
• Stir in 3½ cups of the stock along with the basil, pepper and nutmeg.
• Cover the casserole and put it in the oven for 30 minutes.
• Remove the casserole from the oven and stir the stew, adding a bit more stock if the barley has absorbed it all.
• Return the casserole to the oven for another 20 - 30 minutes.
• Remove the casserole from the oven and stir again, checking to see if the barley and vegetables are tender.
• You can add a bit more stock to loosen the stew if desired, but you want it to be quite hearty.
• Carefully taste for seasoning (it will be very hot) and adding salt and pepper if necessary.
• Serve in warmed bowls.

MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
• While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
• When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
• Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
• Serve warm, at room temperature, or cold! Enjoy.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

SEVEN-VEGETABLE COUSCOUS

Steps:

• For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
• For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
• To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
• table.

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.

VEGETABLE BARLEY SOUP

Steps:

• Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
• Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
• Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
• While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
• Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
• Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

VEGETABLE BARLEY SALAD

Steps:

• In a large pot, bring stock to a boil.
• add barley and cook on medium heat 40 minutes.
• Drain and rinse until cool.
• In a large bowl place all the vegetables, mix in the vinaigrette along with salt and pepper to taste.
• Combine with the barley.
• Salad can be prepared up to this point and stored, covered in fridge for 2 days.
• Sprinkle with toasted nuts just before serving.

WINTER ROASTED VEGETABLE SALAD WITH BARLEY

Steps:

• Cook barley according to package directions (I cooked 1 cup barley in 3 cups of water with a pinch of salt and it took about half an hour).
• Meanwhile, preheat oven to 400F and move the rack to the middle position.
• Prep your veggies (try to cut them into pieces that are about the same size (I aimed for about 1" pieces) so they cook more evenly) and add them to a baking sheet. Toss with the olive oil, garlic powder, Italian seasoning, and salt & pepper. Roast them for 20 minutes or until they're cooked. You can flip them halfway through if you wish, but I did not.
• Add the dressing ingredients to a bowl and whisk together until smooth. Adjust the lemon juice and seasonings as needed. Thin with 1 tablespoon of water at a time until your desired consistency is reached.
• Once everything is ready, you can either add it all to a large bowl or platter and assemble it like you would a salad, or you can portion it out into individual containers if you're going the meal prep route.

VEGETABLE BARLEY SOUP INSTANT POT

Steps:

• Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add chopped onions. Sprinkle some salt. Sauté on high for 2 minutes.
• Add crushed tomatoes, garlic and seasoning. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
• Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.
• Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes.
• After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
• Add spinach and lemon juice. Gently stir the soup using a ladle. Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs. Bon Appetit!
• In a heavy bottom pan, add the olive oil. Once the oil heats up, add onions. Sprinkle some salt. Sauté on high for 2-3 minutes.
• Add crushed tomatoes, garlic and seasoning. Let it sizzle. Stir frequently for 3-4 minutes. Add barley, beans and rest of the veggies ( except spinach). Stir a few times so ingredients are mixed well together. (2-3 minutes )
• Add vegetable broth. (or water) Mix well. Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15 mins on medium heat.
• Check and stir a few times to make sure it does not burn at the bottom. Barley should be tender, and potatoes should be soft. Turn the heat off. Serve garnished as suggested. Enjoy.
• Follow the same directions as above. Cook on High setting for 3 hours or Low setting for 5-6 hours.

VEGETABLE BARLEY STEW WITH LENTILS

Steps:

• Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside.
• Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes.
• Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender.
• Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes.
• Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like.
• Remove from heat and let cool.
• When cool, divide among 6 freezer-safe containers and freeze.
• To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave.

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!

BARLEY COUSCOUS WITH SEVEN VEGETABLES

Steps:

• Prepare the couscous in a large, round, ovenproof dish as described on page 112, leaving the final heating in the oven to be done 20 to 30 minutes before serving.
• Cut the meat into 10 pieces and the onions into quarters, then into thick slices, and put them in a large pan with the drained chickpeas. Cover with about 6 pints of water, bring to the boil, and remove the scum. Add the pepper (no salt is added at this stage since it would stop the chickpeas from softening), saffron, cinnamon, and ginger and simmer, covered, for 1 hour.
• Now put in the tomatoes, carrots, turnips, cabbage, potatoes, cut in half or left whole if small, and the whole chilies, if using. Add salt, and cook for 30 minutes, or until the meat is very tender.
• Add the celery, pumpkin, zucchini, cut into fat slices or left whole if they are baby ones, fava beans, and herbs. Add more water, if necessary, taste, and adjust the seasoning, and cook 30 minutes more.
• About 20 to 30 minutes before the end of the cooking time-when the last vegetables go in-put the couscous into the oven, preheated to 400°F, and heat through until it is steaming hot, taking it out and fluffing it with a fork after about 10 minutes. Before serving, fork the butter, cut into small pieces, into the couscous and fluff up the couscous as it melts in.
• To serve, moisten the couscous with a little broth and shape it into a cone with a crater at the top. Arrange some meat in the crater and some vegetables down the sides, then pour a little broth over the mound. Bring the remaining broth, meat, and vegetables to the table in another bowl. Alternatively, bring the couscous to the table in one dish, and the broth with the meat and vegetables in another, and serve them directly into individual bowls or soup plates.
• Use 2 chickens cut into pieces instead of the meat.
• For a peppery sauce, pass around a bowl with 3 to 4 ladles of the hot broth mixed with 1 tablespoon or more harissa or 2 tablespoons paprika and 1 teaspoon or more chili pepper. Although this was originally a Tunisian and Algerian custom, not Moroccan, the French like it as do some of us now.