Title: Barley Kaskou w/ Dried Fava Beans
Categories: Magazine Soup
Yield: 6 Servings

2	c	Pearl barley
2		Onions; sliced thinly
1	ts	Salt
2	tb	Olive oil
1/2	ts	Black pepper
1/4	ts	Ground turmeric
1/2	c	Dried fava beans; peeled *OR
1/2	c	Dried baby lima beans;
		. soaked overnight in cold
		. water to cover (see note
		. below)
2	lb	Calabaza, pumpkin or other
		. hard-shelled winter
		. squash; peeled & cut into
		. 1-inch chunks
2	c	Soymilk

Another of Fatema Hal's recipes, this barley couscous shows how other grains besides semolina pasta can be steamed and enjoyed. When you first uncover the barley, it looks gray and pale. But as you scoop it from the steamer, you'll find it has been colored to a delicate gold by the vapors from the turmeric-seasoned broth. If you cannot get fava beans, use dried baby limas in their place. This dish can stand alone or may be paired with a fruit dessert for a light yet complete meal.

DIRECTIONS:

If using a couscousier, place the barley in the upper level of the cooker and set aside.

If not using a couscousier, combine the barley and 6 cups of water in a large pot. Cover and bring to a boil. Simmer 10 minutes. Drain the barley into the steamer insert for a pasta pot but do not rinse.

Place the onions, salt, oil, pepper, turmeric and 4 cups of water in the lower part of the couscousier or pasta pot. Lower the insert with the barley into the couscousier or the pasta pot. Cover and bring to a boil. Add the fava beans, cover, and simmer for 30 minutes. Add the squash and simmer for 15 minutes. Add the soymilk. The moment it comes to a boil, remove the pot from the heat.

To serve, arrange the barley in a large, shallow bowl. Ladle the vegetables and some of the cooking liquid over the barley. Serve, accompanied by a bowl that contains additional cooking liquid.

Makes about 4 to 6 servings.

NOTE: Stores with Middle Eastern foods will have dried shelled fava beans. It is also possible to use whole dried favas, but you will have to soak and then peel them to remove the leathery brown shell that covers the flavorful inner part. Soak 2 cups of the whole fava beans up to 24 hours. With a small, sharp knife, slit the skin at the end opposite the "crease" and squeeze. The inner part will pop out easily. Dried lima beans may be used as well. ** Natural Health -- Dec 97 **

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