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Couscous with chick peas and grape molasses - Taste of Beirut
This couscous is inspired by a country dish I had read about in Chef Ramzi’s Culinary Heritage of Lebanon in which chick peas are cooked in grape molasses and water for hours till tender. To add some depth of flavor, couscous, caramelized onions, a whole head of garlic and a generous pinch of zaatar or...Read More »
Joumana Accad