Mograbia (Mograbiah) is a larger version of couscous that is made into fatter pearls. It is a version of couscous made in rural Palestine, though the name attributes its origin to the Maghreb region of North Africa. It comes in different sizes, and hence some confusion over the name. Generally, the smaller-sized version (about 0.14…
Israeli Couscous is called couscous, though it’s not really couscous: it’s more of a pasta. Couscous is a name that a company that makes it came up for it (see history section.) The name used in Israel now for this pasta is actually “ptitim.” Ptitim are fat, dried “pearls”, about 1 mm (1/32 inch) in…
Making any veggie burger is a lot of futzing, but these ones are amongst the best tasting and best textured you’ll eat.
Squash stuffed with couscous — very nice!
This is a bit of futzing, but as most of these kinds of recipes are for meat, it was worth including this meatless one. The prunes are actually gorgeous in it, particularly with the squash.
These tomato slices have great taste, and texture.
Depending on the invalid’s tastes, you could add additional seasoning such as a pinch of ground cumin, herbs, etc.
A very satisfying couscous dish.
A very tasty, multiple layers of flavour couscous recipe.
Couscous looks like a grain, but it is actually more like a pasta: granules of crushed semolina flour, bound together with water. It is mostly made in factories these days: making it from scratch involved rubbing and rolling crushed semolina grains of varying sizes, and spritzing them with sea water so that the particles would…