Barley Couscous: A Hearty Moroccan Whole Grain and 4 Ways to Cook It
08 Nov 2026
Quick answer: Barley couscous is made from barley instead of wheat semolina, and it is heartier and chewier than fine wheat couscous. It can be steamed, simmered or soaked depending on the grain, so follow the directions on your pack.
Key facts
- Texture: hearty and chewy with a nutty flavor.
- Good for: stews, salads, soups and sides.
- Contains gluten: barley is a gluten-containing grain.
Try Dalia Barley Couscous 1kg.
4 ways to serve it
- Herb salad. Mix cooled barley couscous with parsley, mint, lemon, cucumber and olive oil.
- Under a stew. Serve in place of rice under chicken or vegetable stew.
- In soup. Add near the end to thicken a vegetable soup. Compare with our Berkouks soup.
- Spiced side. Stir in a little ras el hanout, as in our ras el hanout guide.
Barley vs wheat couscous
For light, fluffy results, choose fine couscous. For a heartier bowl, choose barley. See how to cook couscous for general steaming tips.
Updated November 2026.