Saykouk (Barley Couscous & Buttermilk) / سيكوك (كسكس الشعيرمع اللبن) - CookingWithAlia - Episode 424

I recently met the famous Moroccan nutritionist Nabil Layachi who told me Saikouk was the best nutritional combo for you! Here is the recipe :-)
WRITTEN RECIPE: http://goo.gl/WrvwdO

INGREDIENTS:
- 1 cup uncooked barley couscous (Belboula)
- 1 ½ cup boiling water
- A pinch of salt
- 2 teaspoons vegetable oil
- A little bit of unsalted butter
- Buttermilk, cold

RECIPE:
Overview:
In Morocco, there are different types of couscous. The most popular ones are: semolina wheat couscous that has a pale yellow color and barley couscous (called Belboula) that has a light brown color.
Saykouk is traditionally made with Barley Couscous, so let's use that one today :-)

Step 1: Cooking the Belboula
1- We are preparing Barley Couscous the express way with just boiling water. For each 1 cup of uncooked barley couscous, you need 1.5 cups of boiling water and of course, dont forget a pinch of salt!
2- First, prepare your bowl by arranging a plastic wrap on top.
3- Place the uncooked Belboula couscous in the bowl, add the vegetable oil, and work out the grains with your fingers until all grains are well coated with the oil.
4- Add the boiling water and immediately cover the bowl with the plastic wrap so that the steam is trapped inside.
5- Let the couscous sit for 10 minutes.
6- You will notice that the couscous has absorbed all the water and the grains became plump. Unwrapp and fluff the grains with a fork.
7- Add a little bit of butter and keep fluffing.
8- Transfer the Belboula couscous in a plate and let it cool down completely before using it in saykouk.

Step 2: Making Saykouk
1- To make saykouk, place some cold Belboula couscous in a bowl, and cover it with cold buttermilk... and that's it.
2- You can add sugar if you want, but hey save on the calories... just mix well and enjoy as is. It's healthy and delicious, especially in the hot summer days! Bon appetit!