Moghrabieth Couscous | Vegan Recipes | couscous ideas | Moghrabieth
Moghrabieh Salad

Moghrabieh Salad

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).


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)
1 teaspoon keens curry powder
1 tablespoon liquid coconut oil
1 tablespoon Almond butter
2 tablespoons maple syrup
3 tablespoons lemon juice



  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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