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
Methods
First Steam
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Gather the ingredients.
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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.
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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.
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Transfer the barley to the steamer basket. Place atop the couscoussier and seal the joint.
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Allow the barley to steam for about 15 minutes, timing from when the steam rises from the couscous.
Second Steam
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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.
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Steam for a second time for about 15 minutes, timing from when the steam rises from the couscous.
Third Steam
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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.
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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.
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Steam the barley for the third time, for about 10 to 15 minutes.
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Place the barley couscous in a big serving bowl and toss in the butter and the broth. Mix well and serve (see tip below).
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Enjoy!
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