Moghrabieh, like rice or pasta, is a palette upon which many flavors can be layered. I love the combination of
couscous and beluga lentils, and to this I added cumin, butternut squash, mint, onion, turnip and red chiles. It’s a healthy and delicious meal that hits the spot on a cold day.
In Paris, where I grew up, there is a large population of North Africans, so I was familiar with the tiny variety of
couscous. My first introduction to the larger
Lebanese variety was when I visited Las V (...)
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Tags: couscous, Lebanese, Moghrabieh, Root, Vegetables
