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!
Fig Jam and Lime Cordial 