tonight's dinner - moghrabieh

 

i made this soup tonight for my book constructing volunteers who came and glued postcards and bands on 110 books for me. everyone thought it a very good soup. i used basmati rice cooked separately in chicken stock and added at the end instead of the lebanese couscous (i.e. the moghrabieh) due to some food allergies but next time i'll hunt down the couscous.

moghrabieh - Recipe from Taking Tea in the Medina by Julie Le Clerc. Serves 2-3

2 tablespoons olive oil
1 small onion, finely diced
1½ cups moghrabieh
4 cups stock (vegetable or chicken)
15g butter
2 cloves garlic, crushed
Zest of 1 lemon
Juice of 2 lemons
Salt & pepper to taste
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh coriander
2 tablespoons finely chopped fresh mint

1. Heat olive oil in a large saucepan and sauté onions and garlic until soft but not browned.
2. Boil water in a large saucepan. Cook moghrabieh for 5 minutes then drain.
3. Add moghrabieh to onion mixture, add stock and bring to the boil.
4. Reduce heat and simmer for 15 minutes, stirring regularly. The moghrabieh should become tender and most of the liquid should be absorbed.
5. Stir through butter, herbs, lemon zest and juice. Serve.