Moghrabieh (pearl couscous) and Beetroot Salad
Author: Maureen Shaw
Recipe type: Salad
Cuisine: Middle Eastern
Serves: 4
- 200 grams moghrabieh (pearl couscous/lebanese couscous)
- ¼ cup chopped fresh parsley (any kind you have)
- ¼ cup chopped fresh coriander (cilantro)
- 4 beetroot(I used tinned whole baby beetroot and it worked just fine)
- 1 tablespoon cooking oil
- pinch of salt
- ½ small red onion, finely sliced
- marinated feta (about a dozen cubes or as much as you like)
- 2 tablespoons toasted sliced (or slivered) almonds (reserve a teaspoon of the almonds, pine nuts and pepitas for garnish)
- 1 tablespoon toasted pine nuts
- 1 tablespoon toasted pepitas
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 5 tablespoons olive oil
- 1 teaspoon sugar (you can leave this out, it was too tart for me)
- ¼ cup chopped mint
- 1 teaspoon ground cumin (you could use whole seeds and pound in a mortar and pestle)
- 1 cup yogurt
- Preheat oven to 180C/350F
- Scrub the beetroot, place on a baking tray and drizzle with oil and sprinkle with salt. Cover with foil and place in the oven for an hour.
- When cooked and soft, allow to cool, peel and slice into wedges.
- Boil a pot of water and toss in moghrabieh and cook at a slow boil for 15 minutes. Drain and place on a baking tray to cool.
- Chop the coriander (cilantro) and parsley and place in a large bowl.
- Slice the onion and add to the bowl
- Add moghrabieh and toss with your fingers.
- Add beetroot and marinated feta and toss lightly.
- Drizzle with dressing and serve with mint and cumin yogurt.
- Whisk all ingredients together until the oil disappears.
- Whisk all together.
Recipe by Orgasmic Chef at https://orgasmicchef.com/moghrabieh-pearl-couscous-and-beetroot-salad/
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