Moghrabieh is a type of cous-cous originating from Lebanon. These little doughy balls are a bit more of a mouthful than regular cous-cous, making them perfect for bulking up any roasted vegetable salad. They’re available from Middle Eastern grocers, or you can substitute them with pearl cous-cous or barley.
For this warming winter salad, I’ve tossed some roasted beetroot in with moghrabieh, slivers of red onions, toasted cumin seeds and crispy flaked almonds. Dress it all up with a drizzle of extra-virgin olive oil and a squeeze of lemon, crumble over with soft goat’s cheese and add a handful of fresh dill for a bit of freshness.
I love serving this with roast lamb or beef, it’s perfect the ultimate warming dinner for chilly nights.
Beetroot, Goats Chevre and Almond Moghrabieh
- 800 g beetroot
- 300 g moghrabieh (cooked weight)
- 1 vegetable stock cube
- 1 tbsp cumin seeds
- 20 g flaked almonds
- 120 g red onion- very thinly sliced
- 2 tbsp extra virgin olive oil
- 1 lemon
- 80 g goat's chevre or other soft goat's cheese
- 3-4 sprigs fresh dill- leaves picked
- Preheat the oven to 220°
- Wrap each beetroot individually with tin foil, place on a baking sheet and roast for 30-45 minutes or until they are fork-tender. Set aside to cool, then peel off the skin. Cut the beetroots into 2cm cubes
- Cook the moghrabieh according to the packet instructions in rapidly boiling water with a stock cube added (roughly 10 minutes) until al dente. Drain and set aside
- Heat a small frying pan over medium heat. Add the cumin seeds and flake almonds, and dry-fry them for 3 minutes or until the cumin seeds start to split and the almonds are lightly golden
- Combine the beetroot, moghrabieh, cumin seeds, flaked almonds and sliced onions. Drizzle with olive oil and a squeeze of lemon juice, and gently combine
- Serve onto individual plates, crumble over with goat's cheese and scatter dill leaves over. Serve warm