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The aim of this study was to evaluate the content of free and bound phenols and alkylresorcinols in functional couscous enriched with barley coarse fraction obtained by air classification. Two different levels of enriched barley flour (20 and 30%) were used for the formulation of couscous and they were compared with a control couscous made with 100% of semolina. HPLC-ESI-TOF-MS was used to determine the phenolic composition in couscous samples. Total free phenolic compounds content in control couscous was 182 μg/100 g d.m. This amount
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