Method
- 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.
- 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.
Ingredients
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
salt
