Moghrabiyeh B’ Adas (Moghrabiyeh with Lentil Salad)

Name: Moghrabiyeh B’ Adas (Moghrabiyeh with Lentil Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 3 cups water.; 1 cup brown lentil or green.; - 4 cups water.; - 1 cup Pearl Couscous (Moghrabiyeh); - 1 teaspoon salt.; - 1 bay leaf.; - ⅓ cup parsley, finely chopped.; - ¼ cup chives fresh, chopped.; - ⅓ cup sun-dried tomatoes.; - ¼ cup black olives chopped.; 4 tablespoons olive oil separated.; - 1½ tablespoons balsamic or apple cider vinegar.; - 1 teaspoon honey.; - 1½ tablespoons lemon juice.; - ½ teaspoon lemon zest.; ½ tsp Salt (to taste).; 1/2 tsp ground black pepper; 1/3 cup walnuts chopped, roasted.; - 1 tablespoon lemon juice.; - 1 tablespoon olive oil.

5 steps

Prep:15minCook:30min

Light, delicious and colorful is what this salad is all about, Moghrabiyeh with Lentil salad is packed with fresh herbs and is simply dressed with a tangy vinaigrette. You can have this as a meal on its own or serve it as a side dish.

Updated at: Thu, 17 Aug 2023 03:55:06 GMT

Ingredients

4 servings

3 cupswater

1 cupbrown lentil

or green

4 cupswater

1 cupPearl Couscous

1 teaspoonsalt

⅓ cupparsley

¼ cupchives

⅓ cupsun-dried tomatoes

¼ cupblack olives

chopped

Dressing Ingredients

4 tablespoonsolive oil

separated

1 ½ tablespoonsbalsamic vinegar

or apple cider

1 teaspoonhoney

1 ½ tablespoonslemon juice

½ teaspoonlemon zest

½ tspSalt

to taste

½ tspground black pepper

Garnishing Ingredients

⅓ cupwalnuts

chopped, roasted

1 tablespoonlemon juice

1 tablespoonolive oil

Instructions

Step 1

In a small bowl, prepare the dressing by whisking together the ingredients.

Step 2

In a medium-sized saucepan, bring 3 cups of water to boil, add lentils, reduce heat and simmer for about 20 minutes or until lentils are cooked but still have a bite.

Step 3

Meanwhile, In another medium-sized saucepan, bring 4 cups of water to a boil, add salt, bay leaf, and Moghrabiyeh, reduce heat and simmer for about 12 -14 minutes until cooked then refresh under cold water.

Step 4

Once the Moghrabiyeh is cooked, drain and place in a large serving bowl, add about 1 tablespoon of olive oil to keep it from drying out, discard bay leaf, add the chopped parsley, chives, sun-dried tomatoes and olives, then add the dressing and mix well to combine.

Step 5

Once the lentils is done, drain and combine with the salad, taste and adjust seasonings, drizzle lemon juice and olive oil over the top and sprinkle with toasted walnuts.