Product of Morocco. No added flavourings, colours or preservatives. A natural, nutty couscous with a defined grainy texture. Why Belazu Barley Couscous... Subtle nutty flavour and perfect for a low-wheat diet. Sourced using our 20 years' experience as premier Med food supplier to Britain's top restaurants. For over 20 years, Belazu has been bringing a little Mediterranean sunshine to your table. Sourcing from the finest growers and creating delicious Mediterranean produce has made us the choice of Britain's top chefs and specialist food retailers. Whether you're snacking on our marinated olives or spooning rose harissa on to a sandwich, the Belazu range is naturally and simply rewarding. For more great ideas visit www.Belazu.com
100% Barley Semolina
Preparation & Storage
- Easy to prepare: tip 100g couscous into a bowl, pour 200ml salted boiling water or stock over, stir, cover, leave for 5 mins, drizzle with olive oil, fluff up with a fork and serveWhy Not Try...Making a couscous salad, with chopped tomatoes, spring onions, parsley, mint, extra virgin olive oil and lemon juiceServing instead of potatoes with any meat or vegetable stew or alongside a slow-cooked leg of lamb with buttery steamed spinachAdding almonds, apricots and Belazu Rose Harissa for a perfect accompaniment to chicken tagineMake a meal with Belazu Barley Couscous...Couscous with pinenuts, raisins&caramelised onionsServes 41. First soak 2 handfuls of raisins in warm water for 15 mins, then drain. Toast 100g pinenuts in a dry pan over a medium heat and set aside.2. Place the raisins in a saucepan with 2 halved and thinly sliced large onions, 1 tsp ground cinnamon, 1/2 tsp turmeric, 4 tbsp butter, 4 tbsp honey and 125ml water. Bring to a simmer.3. Turn the heat down and simmer gently, stirring, until the onions are soft and golden and the juices syrupy (30-40 mins). Add a little water if the pan gets dry.4. In a separate saucepan, add the juice of 1/2 lemon, 1 tbsp olive oil, 1 clove garlic (whole but crushed) and a pinch of salt to 400ml of water and bring to a boil.5. Remove the pan from the heat, pour in 320g Belazu Barley Couscous and cover for 4 mins. Remove the garlic clove and fluff up the couscous with a fork.6. Stir the caramelised onion mixture into the couscous, adding the toasted pinenuts. Transfer to a warm bowl and serve.
Store in a cool dry place