Mediterranean moghrabieh salad

A refreshing summer salad of moghrabieh, vegetables and herbs.

Serves 4-6


300g moghrabieh (large, round couscous)
1 red onion, finely sliced
1 red capsicum, roasted, peeled, deseeded and cut into strips
100g pitted black olives, sliced
3 roma tomatoes, quartered and semi roasted
1 egg yolk
80ml red wine vinegar
120ml olive oil
½ bunch oregano, chopped
½ bunch continental parsley, chopped
1 teaspoon black mustard seeds
1 handful of baby spinach, finely shredded

  • Step One

    Boil moghrabieh in a saucepan until cooked, approximately 10 minutes. When cooked, drain and refresh in cold water. Set aside.

  • Step Two

    Meanwhile, place prepared capsicum, olives and tomatoes in a large mixing bowl. Add the moghrabieh to the mix.

  • Step Three

    In separate bowl, whisk the egg yolk with the vinegar and oil and once combined add the oregano, parsley and mustard seeds.

  • Step Four

    Pour over the salad, add the spinach then toss lightly.

  • Step Five

    Serve as stand-alone or with grilled bbq meat.

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