“Couscouses” seems to be an acceptable plural form for the tiny balls of semolina pasta that are a North African staple. This usage has recently become quite necessary in Gourmandistan, as we have been enjoying a variation of this Yotam Ottolenghi/Sami Tamimi salad-ish dish. Their version calls for both couscous and mograbiah, described as also being known as “pearl or giant couscous and, in North Africa, as berkukis.” The pair admit that mograbiah “is more difficult to find than ordinary couscous,” suggesting “the Sardinian equivalent, fregola” as […]

Categories: Cooking, Corn, Food, Pasta, Recipes, Salad, Tomatoes, Vegetarian