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Fregula--any tips?

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I just bought Fregula at the Co-0p but I don't know how to make it--It looks kind of like Israeli cous cous but darker and rougher. Please help.

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  1. There are two ways to go. You can simply cook it like pasta and drain the water or you can cook it as a pilaf with aromatics, herbs, broth etc. Use 2 parts liquid to one part fregula. I prefer the second method because you get the full flavor of the toasted "grains".