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Moghrabieh Salad

by on June 23, 2015
 

Legume & grain salads are perfect for Ramadan meals. 

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Cook up a huge pot of beans, grains and use it in a variety of soups and salads, combined with simple dressings and vegetables.

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Take one is this salad, take two is a soup using much the same ingredients. I particularly like this salad for the complex citrus flavours running through it – kumquats, nicely chopped up; some preserved meyer lemon zest, rinsed and mushed up with ease and some fresh lemon juice.

{The Art of The Savoury Salad}

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The dressing combines olive oil, plain date caramel and a few other ingredients to create a ‘sauce’ that coats the grains nicely.

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I like to add the grains of mograbieh, with some of the cooking water so this warm, vibrant salad is ‘sauced’ of its own…

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Moghrabieh Salad


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184 calories
46 g
0 g
1 g
6 g
0 g
477 g
33 g
28 g
0 g
0 g

Nutrition Facts
Serving Size
477g

Amount Per Serving
Calories 184
Calories from Fat 12

% Daily Value *

Total Fat 1g
2%

Saturated Fat 0g
1%

Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%

Sodium 33mg
1%

Total Carbohydrates 46g
15%

Dietary Fiber 11g
44%

Sugars 28g
Protein 6g
Vitamin A
61%
Vitamin C
294%
Calcium
14%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 2 cups Mograhbieh, about 4 cups cooked
  2. Tomatoes, diced or quartered if using cherry tomatoes
  3. Spring onions, white and green chopped
  4. Green bell pepper, diced
  5. Kumquats, diced
  6. Preserved lemon, strips rinsed and
  7. Olive oil
  8. Lemon juice
  9. Date caramel
  10. Za'atar
  11. Cilantro
Instructions
  1. Cook Mograbieh by steaming in a couscousier or by boiling in a pot, for 12 - 15 minutes, till cooked through and soft. Some people like it with a bit of bite - go with what you prefer
  2. While it cooks, make the dressing by combining a couple of tablespoons of olive oil, a squeeze of lemon juice, date caramel, Za'atar, the preserved lemon zest which should have turned to mush, salt and pepper
  3. Add the vegetables and cilantro to the dressing and stir well
  4. Finally, put the cooked, still-warm Mograbieh grains in and stir well to combine
  5. Taste and adjust accordingly with olive oil lemon juice, date caramel or z'atar. Serve as a salad and save any leftovers for soup
  6. M
beta
calories
184

fat
1g

protein
6g

carbs
46g

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Kitchen Butterfly http://www.kitchenbutterfly.com/

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