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Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola. More

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