I’ve just had the lovliest of weekends. It is in stark constrast to other parts of the world right now and makes it all the more sweeter.

On Sunday I tried to make this Lebanese dish again, mograbieh. It was so tasty the last time I cooked that I want it be a staple for us. I have a jar of the spice mix needed for this recipe at the ready now (ground caraway seeds, lebanese seven spices, ground cumin and ground cinnamon). I did make some modifications did not use the ‘official’ mograbieh. The last time I cooked it I found it was a little too al dente for my liking. It might be that I did not cook for long enough but I think it is meant to have a degree of chewiness. So this time I used some pearl/giant couscous, just a little bit smaller and softer when cooked for the same amount of time. I didn’t have pearl onions or shallots, I just chopped up some red onions.

I think I must use a different recipe each time. This is the one I used:

Moghrabieh couscous with chicken

I somehow let too much of the chicken stock boil away so the final product was not quite stew like. However it was still just as comforting.

It was perfect fuel for a gorgeous Sunday afternoon walk