During our trip in Israel, we had notably reduced the moughrabieh dried. So if I swear to you, I speak well French ! The moughrabieh it is actually small grains of semolina pellets, which are larger than the seeds of couscous, it is a cereal typical of the cuisine of average eastern.
Take a trip to a good grocery store, Lebanese or Israeli, and I am sure that you will find. If you don’t find any you can always make this salad with boulghour. This salad moughrabieh is both delicious and healthy, I used a mix of seeds that I’ve brought back from travels but you can do your composition for you-even with what you have on hand !
Salad moughrabieh, pumpkins roasted in the oven, red onion and seeds
Ingredients (for 4)
- 200 g of moughrabieh
- 1/2 pumpkins
- 1 red onion
- 1 drizzle of olive oil
- juice of 1/2 lemon
- 50 g of a mixture of seeds and fruit (cranberries, raisins, almonds, walnuts, sunflower seeds, pumpkin seeds, pistachios, sesame)
When cooking pumpkins, see here. Cool pumpkins before use.
Cook the moughrabieh as indicated on the packet, personally I cook mine 15 min in broth, and I pass it under cold water after cooking. Drain and place in a bowl.
Snip the red onion and add it to the moughrabieh. Then add the pieces of pumpkins.
Add seeds and dried fruit to your liking.
For the sauce, mix a drizzle of olive oil with the juice of half a lemon and salt, emulsify and pour over the salad.
Have a good trip !