Tabbouleh with moghrabieh


  1. Cook the moghrabieh in a pan of boiling water for 15-20 minutes until al dente. If using another pasta, adjust the cooking times. Drain and refresh, then drain again thoroughly.
  2. Finely chop the parsley and mint leaves  and chuck them into a serving dish. Add the spring onions, tomato, moghrabieh, lemon, pomegranate molasses, olive oil and a pinch of salt. Mix well and serve.


Serves 4 as a side

150g moghrabieh (you can also use giant couscous or orzo)
2 large bunches parsley, leaves picked
1 small bunch mint, leaves picked
4 spring onions, finley chopped
1 tomato, deseeded and finely chopped
The juice of 1 1/2 lemons
4 tbsp pomegranate molasses
3 tbsp extra virgin olive oil

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