Julie | June 11, 2010
I took inspiration from moghrabieh, a pea-sized Lebanese semolina couscous, serving it with a roast chicken rubbed with Levantine spices and basted with lemon juice.
Category: Meat, Nuts, Grains & Legumes, Pastas, Sides, World Cuisines |
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Tags: chicken, couscous, Middle Eastern, onion, roast, spices
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