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!