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Jewelled Fregola

Jewelled Fregola

Recipe by Julie Le Clerc

Jewelled Fregola

serves 6

1 cup Sabato vegetable stock
good pinch Gohar saffron tips
1 Tbsp extra virgin olive oil (EVO) , plus 1/3 cup for the dressing
1 cup couscous
1 cup Quisardegna fregola
1/2 jar El Navarrico large white beans , rinsed and drained
1/3 cup El Navarrico sliced pimientos , coarsely chopped
1/3 cup Italian parsley. chopped
2 pieces Julie Le Clerc preserved lemon
1 Tbsp Julie Le Clerc harissa
Sea salt and freshly ground black pepper

Place stock and saffron in a saucepan and bring to the boil. Place EVO in the base of a tagine. Add cous cous and place the tagine over gentle heat, stirring the cous cous to toast and raising the heat slowly until the tagine is hot. Pour hot stock over cous cous, stir briefly, cover and remove from the heat. Let stand for 10 minutes for cous cous to swell and soften.

At the same time, cook fregola in plenty of boiling, salted water (as you would for pasta) for 12 minutes or until tender to the bite. Drain well.

Once cous cous has softened, fluff it up with a fork. Stir through fregola, butter beans, pimientos and parsley. Finely dice the preserved lemon rind and add to cous cous. Place the preserved lemon flesh, harissa and 1/3 cup EVO in a mini food processor and blend to combine (or whisk in a small bowl). Pour dressing over cous cous, season with salt and pepper and toss well to combine.

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  • Gohar Saffron Tips

    Gohar Saffron Tips


    Top-grade Iranian saffron tips. Bruise in hot liquid or dry roast for best intensity. Gohar Saffron tips are fine, even in size and deep red.

    Make a flavoursome saffron infused paella, risotto, tagine or seafood soup.

    Dairy and gluten free. Suitable for vegans. 

    Also available in a 10g box.

    Learn More
    $13.50
    109 -

  • Sabato Vegetable Stock

    Sabato Vegetable Stock


    Perfect for soups or vegetarian risotto. Learn More

    $5.50
    109 -

    Available in store only

  • El Navarrico Pimientos ~ sliced

    El Navarrico Pimientos ~ sliced


    Small and triangular in shape, these Spanish piquillos (peppers) are roasted over oak coals giving them a smoky flavour which intensifies their sweetness. They are hand-peeled and de-seeded then jarred in their own flavoursome juices, with nothing else added.

    Piquillo peppers add a depth of flavour and vibrant colour to salads, salsas or canapés.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 2.4kg tin.

    Learn More
    $21.90
    109 -

  • El Navarrico Large White Beans

    El Navarrico Large White Beans


    Large Spanish butter beans with a wonderfully buttery flavour and a smooth, melt-in-the-mouth texture. Use in salads, soups, stews and braises.

    Also available in a  2.5kg tin.

    Learn More
    $21.90
    109 -

  • Julie Le Clerc Harissa

    Julie Le Clerc Harissa


    Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.

    It is not especially chilli-hot (those whole like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.

    Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.

    Learn More
    $13.90
    109 -

  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons


    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

    Learn More
    $15.90
    109 -

  • Quisardegna Fregola Sarda

    Quisardegna Fregola Sarda


    Fregola (or Fregula as its known in Italy) is a pasta from Sardinia. Similar to Israeli couscous but bigger in size (typically 2-3mm in diameter). Made from water and semolina dough, it is hand-formed and then baked in an oven, giving it a toasty, almost rustic taste. Fregola is an all-purpose pasta, a great side dish for meat and seafood, a tasty addition to soups and salads.

    Learn More
    $12.50
    109 -

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