Name: Authentic Moroccan Belboula: Steamed Barley Couscous with Seven Vegetables
Prep time: 30 minutes
Cook time: 2 hours
Yield: 6 servings
Cuisine: Moroccan

📝 About This Recipe

Belboula is a rustic, heartier alternative to traditional semolina couscous, cherished in Morocco for its earthy flavor and incredible health benefits. This dish features cracked barley grains steamed to fluffy perfection, served under a mountain of tender seasonal vegetables and a rich, aromatic broth. It is a soulful, celebratory meal that captures the essence of Berber hospitality and the ancient agricultural traditions of the Maghreb.

🥗 Ingredients

The Barley Base

1 kg Medium-grain Barley Grits (Belboula) (rinsed and drained)
4 tablespoons Olive Oil (extra virgin)
as needed Water (for sprinkling and hydrating)
2 teaspoons Salt (to taste)

The Meat and Broth

1 kg Lamb shoulder or Beef shank (cut into large chunks)
2 large Onions (finely chopped)
1 cup Chickpeas (soaked overnight or canned/drained)
1 tablespoon Ginger powder
1 tablespoon Turmeric
1 teaspoon Black pepper
1/2 teaspoon Saffron threads (crushed)
1 tablespoon Smen (Moroccan preserved butter) (can substitute with ghee)

The Vegetables

3-4 pieces Carrots (peeled and halved lengthwise)
3-4 pieces Zucchini (halved)
300 grams Pumpkin or Butternut Squash (cut into large wedges)
1/4 head Cabbage (cut into a large wedge)
2 pieces Turnips (peeled and quartered)
1 bunch Fresh Cilantro and Parsley (tied together with kitchen twine)
2 pieces Tomato (grated)

👨‍🍳 Instructions

1

In the bottom of a couscoussier (or a large stockpot), heat the olive oil and smen over medium-high heat. Add the meat and chopped onions, searing until the meat is browned on all sides.
2

Stir in the salt, ginger, turmeric, black pepper, and saffron. Add the grated tomatoes and the herb bouquet. Cook for 5 minutes until the tomatoes soften.
3

Add the chickpeas and pour in about 2.5 to 3 liters of water. Bring to a boil, then reduce heat to medium and cover.
4

While the broth simmers, prepare the barley. Place the barley grits in a large wide bowl (G قصعة). Rinse them quickly with water, drain immediately, and let them rest for 10 minutes to absorb the moisture.
5

Work the barley with your hands, rubbing the grains together to break up any clumps. Add 2 tablespoons of olive oil and coat the grains evenly.
6

Transfer the barley to the steamer basket (kesskess). Once steam begins to rise from the broth, place the basket on top of the pot. Seal the joint with a damp cloth if steam escapes from the sides.
7

Steam the barley for 25-30 minutes. Remove the basket and dump the barley back into the large bowl. Sprinkle with 1 cup of salted water and raking through with a fork or whisk to separate grains. Let it rest for 10 minutes.
8

Add the carrots, turnips, and cabbage to the pot with the meat, as these take longer to cook.
9

Perform the second steaming: Put the barley back into the steamer basket and place it over the pot for another 25-30 minutes.
10

Remove the barley again, place in the bowl, and add another cup of water and a bit more oil or smen. Mix well and ensure there are no lumps. This is the time to add the zucchini and pumpkin to the pot.
11

Perform the third and final steaming for 20-25 minutes. The barley should now be tender and doubled in volume. The meat should be falling off the bone and vegetables tender.
12

To serve, pile the fluffy barley into a large mound on a communal platter. Create a well in the center for the meat.
13

Arrange the vegetables aesthetically around the meat. Discard the herb bouquet. Generously ladle the hot broth over the barley, allowing it to soak in for a few minutes before serving.

💡 Chef's Tips

Barley absorbs much more water than semolina; don't be afraid to hydrate it well between steamings to avoid a gritty texture. Always use a 'seal' (a long strip of wet cloth or plastic wrap) between the pot and the steamer to ensure all steam passes through the grains. If you cannot find Smen, a mix of butter and a tiny drop of blue cheese can mimic that fermented, funky depth. Cut your vegetables into large, uniform chunks so they don't disintegrate during the long simmering process. For the best flavor, use fresh, whole spices and grind them yourself just before cooking.

🍽️ Serving Suggestions

Serve with a side bowl of the extra broth for guests who prefer their couscous 'wetter'. Pair with a glass of cold 'Lben' (traditional Moroccan buttermilk) to balance the warm spices. Offer a small bowl of Harissa on the side for those who enjoy a spicy kick. Follow the meal with a hot glass of Moroccan Mint Tea to aid digestion. Serve on a traditional ceramic 'G قصعة' (Gasaa) for an authentic communal dining experience.