2 replies to this topic

[Franci]

Hello.
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,

[nikkib]

I normally boil mograbieh for around 20-25 minutes until it becomes slightly tender and chewy...

[Franci]

Thank you, Nikkib. I'll give it another try.