With the kids on half term break a couple of weeks back we have not managed to post any recipes.   The weather also appears to have turned for the better after a couple of months of incessant rain – thus allowing us to begin cleaning our backyard and prepare it for some vegetables and herbs.   We posted a recipe for a gluten free alternative to semolina upma using corn cous cous – we made it again and this time decided to add a teaspoon of Ras al-Hanout powder, a teaspoon of harissa paste and a preserved lemon which was coarsely chopped (added after the onions were sauteed and cooked for a couple of minutes to ensure the raw smell of the spice mix disappears).   The flavours worked beautifully and the addition of the preserved lemons added a new dimension to the upma.   We are now inspired to experiment with other ethnic flavours to make our upma more interesting.

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Corn cous cous upma