Moghrabieh and Roast Vegetable Salad with Shallot & White Balsamic Flavour Pearls

Moghrabieh and Roast Vegetable Salad with Shallot & White Balsamic Flavour Pearls is a hearty and delicious salad that can be enjoyed at any time of the year. It’s delicious served slightly warm or at room temperature. Perfect to be enjoyed as is or to share on the table a part of a larger feast. We’ve cooked our Moghrabieh (Lebanese Pearl Cous Cous) with Chickpeas, Shallots, Thyme and Vegetable Stock, and the flavour is divine! 

What you’ll need

• 500g Dry Moghrabieh (Lebanese Pearl Cous Cous)
• 1 Litre Vegetable Stock (yes stock powder and water is ok)
• 200g Shallots – peeled but leave whole
• Thyme – a few sprigs or big pinch dried
• Chickpeas – 1 tin, drained
• Olive Oil
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/2 tsp Smoked Paprika powder
• Pumpkin, wedge – cut into small wedges/chunks with skin on
• Brussel Sprouts, large handful – cut in 1/2
• Zucchini, 2 or 3 – cut into wedges/chunks
• Mint leaves – wash and pick
• Continental Parsley – wash and pick
• Coriander – wash and pick
• Shallot & White Balsamic Flavour Pearls

To do

Pre-heat your oven to 180c. While it’s warming lets get the Cous Cous on.

Into a heavy based pot add a splash of Olive oil and the peeled Shallots. Cook them until they begin to colour. Add the dry spices then half of the Vegetable stock and the dry Cous Cous. Bring it to the boil and then turn down to a gentle heat. Stirring here and there so they don’t stick to the bottom. Once it’s mostly absorbed add in the Chickpeas and more stock. The Cous Cous will absorb a lot of liquid so you may need to add more. Essentially the best way to check is to eat some of the Cous Cous and if it’s still a little hard add more stock. It’s ok if the finished product is a little soupy, it will keep absorbing and it’s better than being too dry. Add Salt and Pepper to taste.

*This can be prepared a day in advance and warmed on the stove or the microwave to serve – just add a dash of liquid if it seems too dry

Next

Toss your cut vegetables in a little Olive Oil and Salt & Pepper. Roast in the oven until coloured and tender. Feel free to substitute any of the Vegetables to whatever you enjoy or is available at the time. The Brussel Sprouts were so good!

*These can be pre-baked in advance too

To serve

Into a large bowl add in the warm cooked Cous Cous (spoon it out if still a little soupy), warm to room temp roast vegetables, a good handful of each herb and gently tumble to just combine. Transfer to your serving dish. To finish add a few good spoonfuls of Shallot & White Balsamic Flavour Pearls and enjoy. 

Until next time

From the Peninsula Larder Team

“Life is too short to eat boring salads.” 

 — Unknown