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Cherine Mallah’s Barley Porridge with Fruit and Nuts (Belboula)
Introduction from The Hubb Community Kitchen
My Lebanese husband is a real gym freak and likes to eat healthily, so I look for lower-fat versions of the traditional dishes from our cultures. I love anything made with couscous, so this porridge fits the bill for both of us. And you don’t have to stand over a pan stirring on busy mornings. I vary the amount of water – I prefer a firm texture, but Hussein has it more like normal porridge.
Ingredients
Method
Place the couscous in a large bowl. Add the oil and mix with a fork until all the grains are coated. Add the boiling water, cover with clingfilm and leave for 10 minutes. When all the water has been absorbed, fluff up the couscous with a fork and add the cinnamon to taste.
To serve, pile the couscous into a large serving dish or individual bowls and smooth over the surface. Decorate with the walnuts, blueberries, pomegranate seeds and figs (if using), or with other toppings of your choice.
Serve the milk or almond milk on the side, to be stirred in according to taste.
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Reviews
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