Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 56

Also known as giant or Lebanese couscous, the pearl-sized grains should be cooked till they are soft but retain a little bite, too.

half a cinnamon stick

mograbia: 250g

parsley: a few sprigs

a little butter, melted

a small lemon (optional)

Put a large pot of water on to boil (the mograbia likes to move around as it cooks, like pasta). Salt the water quite generously, as you would for pasta, and add the cinnamon stick.

Tip in the mograbia and leave to come back to the boil. Turn the heat down slightly, then let it simmer merrily for ten for fifteen minutes, till al dente, rather as you would like pasta to be.

Remove the parsley leaves from their stalks and chop them quite finely. Stir them into the melted butter, adding pepper and a little grated lemon zest if you wish. Drain the mograbia, discard the cinnamon stick, then toss in the melted butter and parsley. Serve with the braised lamb above.