Moghrabieh

November 25, 2009 by Celia @ Fig Jam and Lime Cordial

I’ve learnt two things tonight.

Firstly, moghrabieh, or Lebanese couscous, needs to be precooked before it’s added to a dish. I boiled these little pearls for 20 minutes in salted water, before draining and adding them to the Römertopf curry I was preparing. Even after the extended boiling, the moghrabieh wasn’t cooked through and as a result, kept their shape and texture beautifully over the following hour and a half in the oven.

Secondly, spice mixes from Pakistan are seriously hot. But also very delicious!

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Posted in Recipes | Tagged Lebanese couscous, moghrabieh, romertopf, Romertopf curry | 1 Comment

One Response

on November 26, 2009 at 7:06 am Dredgemeister

that romercurrry looks sensational… seriously good.

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