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Moghrabiyyeh is a Middle Eastern whole grain similar to couscous, only bigger and more round. We like to cook it in a verdurous spinach broth, which gives it a lovely color and texture perfect for Spring.

Olive oil
½ medium yellow onion, finely chopped
1 clove garlic, smashed
½ teaspoon coriander
Dash of cumin
2 cups spinach broth (see blog)
1 cup moghrabiyyeh, rinsed
1 handful organic asparagus
Salt and pepper

Bring the spinach broth to boil in a saucepan.
Heat up the olive oil in a medium sized pot. Add the onion and garlic and sweat until translucent. Add the spices and a good dash of salt and stir for another minute or two. Add the moghrabiyyeh and stir to coat with the oil and spices. Pour in the spinach broth and bring the pot to a boil. Lower the heat to a simmer and cover. Cook on low heat for about 30 minutes, or until all of the liquid has been absorbed.
Meanwhile, gently tug on the hard bottoms of the asparagus stalks to find their natural breaking point. Discard the thick bottoms and chop the stalks in medium sized pieces. Keep the spears whole. Cook the stalks and spears for a minute or so in a pot of boiling salted water and drain.
Once the moghrabiyyeh has cooked through, stir in the asparagus stalks, reserving the spears for a garnish.

This is a side dish that serves 4 people. It goes well with simply grilled fish and meat.