|fat couscous salad with feta and chlli|
I spent years trying to track down Israeli couscous in England. But I finally managed to identify it as mograbiah or moghrabbiyeh. This is also known as Lebanese, pearl or Israeli couscous. And until I had a word to describe it, I just called it fat couscous; it shall always be fat couscous to me.
|© British Asparagus|
Sir Thomas Malory - Le Morte d'Arthur (1485)
Out with the old and in with the new . . . most of our winter crops are coming to and end and stores of fruit and vegetables are dwindling. But British seasonal foods are just beginning to come into their own.
I'm not a particularly patriotic person; you will never see me wearing a Union Jack t-shirt (although maybe some Union Jack slippers), but I will admit to feeling a faint stirring of something when I first saw the enormous UJ bunting decorating Regent Street in London recently (up for for the Royal Wedding) . . . although that could have been due to indigestion. But I will definitely give a big old whoop and a cheer for glorious British asparagus, a very short but sweet season of six to eight weeks.