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)
  • salt

Description

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 !

Written by Doc

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