Mograbieh is a larger type of couscous. Also known as pearl or giant couscous, it is common throughout the Arab world. Mograbieh can be used as a substitute to fregola, the Sardinian equivalent, or in most recipes that calls for couscous. In the Jerusalem cookbook, try Burnt aubergine & mograbieh soup (p. 141) or in the Ottolenghi cookbook: Couscous and mograbieh with oven-dried tomatoes (p. 77).
|Ingredients||Semolina, salt and water|
|Shelf life||6 months|