Moghrabieh salad is dressed with a light curry sauce. The bitterness of the rocket perfectly compliments the sweet strawberries and crunchy almonds sprinkled on each serving. We often have Moghrabieh Salad as a main meal (serves 4). This serving size would also work as a side dish ( serves 6-8).

INGREDIENTS:

1/2 cups Moghrabieh Couscous
4 handfuls rocket
2 handfuls of pea tendrils.
2 250g punnets strawberry’s
8 mini cucumbers
1/2 cup roasted almonds (raw also work)
Dressing
1 teaspoon keens curry powder
1 tablespoon liquid coconut oil
1 tablespoon Almond butter
2 tablespoons maple syrup
3 tablespoons lemon juice

METHOD:

1. Cook moghrabieh couscous as per packet instructions (I used Chefs Choice)
2. Allow to cool.
3. Combine dressing ingredients curry powder, maple syrup, coconut oil, almond butter, lemon juice in a heavy bottomed sauce pan.
4. Gently heat to combine oils and syrup, do not bring to the boil. This takes less than a minute.
5. Mix through moghrabieth couscous then allow to cool in the fridge before serving.
6. To serve, place on a bead of rocket and snow pea tendrils.
7. Sprinkle with baby cucumbers, almonds and strawberries.

Recipe by Catherine Carr 

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