A very light side dish with a discernable Ottolenghi influence. It offers a surprising mix of flavours and textures for a relatively quick, and simple dish. Mograbieh, also known as pearl couscous, has roots in middle-eastern cuisine though its semolina base combined with its size and textures evokes memories of pastina (Italian for “little pasta”) for this author.

Lavender Mograbieh with Nuts and Fruit
Serves: 3

Preparation time: 20 minutes


Dried lavender pods (2 tbsp)

2 1/4 cups of water + ¼ cup of water

⅔ cup of mograbieh (pearl cous cous)

1 tsp olive oil

pinch of sea salt

100 grams of dried apricots

1 tbs honey

10 almonds

Pine nuts (20 grams )

Sea salt


  1. Bring the ¼ of water to a boil with the lavender pods. Once boiling, turn off the heat and let sit for ten minutes.
  2. After ten minutes, strain the pods and retain the lavender infused water (you can also keep several pods of lavender as well for extra flavour).
  3. Bring the 2 ¼  cups of water to a boil with the olive oil and sea salt, stirring in the mograbieh. Cook for approximately 15 minutes or until the water has mostly evaporated. Add the infused lavender water and honey and finish cooking (3-5 minutes). Once the majority of the liquid has evaporated, turn off the heat and let the steam and add the lid to the pot for approximately 5 minutes to finish.
  4. In a cast iron skillet, dry roast the pine nuts and almonds (3-5 minutes), shaking frequently to avoid burning the nuts.
  5. Dice the dried apricots and mix these into the mograbieh along with the roasted nuts.

© Taste Trail Limited 2015