Posted 16 August 2011 - 09:33 AM
I bought a package of Moghrabieh, I never cooked it before but I had it different times what is called Israeli couscous in restaurants.
I use it for this recipe but I didn't like the texture, after 15 minutes it felt soft outside but raw inside, not al dente. Too much cooking and didn't have a nice bite, like a pasta made of soft wheat. It is just a matter of brand? I bought Alwadi, or I'm expecting to behave like pasta and it's not the case? The fregola, the Sardinian couscous, has a different texture. The times a had it in restaurants was always pleasing.
Thanks for any tips on this. I was planning to use it in salads not steamed in the traditional way,
Posted 16 August 2011 - 10:55 AM
Posted 17 August 2011 - 05:51 AM