Saturday, December 26, 2009

Pomegranate Salsa and Mograbiah Salad

Encouraged by Fifi's countdown to Christmas, I brought some festive cheer to our Christmas lunch with this Pomegranate Salsa. This light and fresh salad is sure to brighten up your summertime picnics and BBQs.

Continuing to fan my crush on the Ottolenghi cookbook, I also tried the BBQ Quail with Mograbiah Salad recipe.

I substituted chicken thigh fillets for the quail, and marinated the pieces overnight in spices including turmeric, cinnamon, cumin, allspice and a dash of honey. This was a surprisingly light dish. There was a lovely aroma as the chicken grilled and quite a subtle flavour upon taste.

With all the herb-age, the Mograbiah Salad was a fresh and clean accompaniment. Mograbiah (also moghrabieh) is known by many names including pearl couscous or Israeli couscous, and is made with semolina and flour. I got mine from the Queen Vic Market Deli Hall.

I've left the Ottolenghi cookbook at mum's (I know, how will I live?), so for the moment, the Mograbiah Salad recipe.

Hope you had a fantastic Christmas. It's a lovely day outside: I'm typing this with the sound of cricket fans arriving at the nearby MCG for the Boxing Day Test. Enjoy the summer folks!

Mograbiah Salad
from Ottolenghi cookbook

125g mograbiah
10g unsalted butter
1 tablespoon olive oil
1 mild red chilli
1 spring onion
1 lemon
3 tablespoons coarsely chopped flat leaf parsley
3 tablespoons coarsely chopped coriander
3 tablespoons coarsely chopped mint
coarse sea salt and pepper

1. Bring a litre of water (with a pinch of salt) to the boil and add the mograbiah. Simmer for 15-18 minutes until tender, but with a substantial bite (cooking time may vary with brands). Strain into a colander, leave to drain well and transfer to a bowl.

2. Add butter and oil, stir well and season with plenty of salt and pepper. Set aside to cool.

3. Cut chilli lengthways, remove seeds and chop finely. Finely slice the spring onion. Add these to the cooling mograbiah.

4. Segment the lemon. Remove the peel and white pith. Holding the lemon over the bowl of mograbiah, cut along the while membranes encasing the segments to release segments into the bowl. Squeeze in any remaining juice.

5. Stir in chopped herbs into the mograbiah. Taste and add salt, pepper or olive oil if required.

Music to cook festive salads by: Kitty, Daisy and Lewis - the teenage trio's debut album"Kitty Daisy & Lewis" is awesome!


  1. Looks great Jfox... Mograbiah sounds and looks like an interesting ingredient. They look a bit like chick peas...

  2. Ooohh love pomegranates too- what a fantastic salad! Bet it tastes delish too!
    Will have to try and make it sometime think we have some of those giatn couscous somewhere in the pantry!

  3. hi jonno> it was my first time cooking with mograbiah! i think i learned about it from Ready Steady Cook =) it's more like a pasta than a couscous, adds a great texture..

    hullo m's> love the refreshing pomegranate pops through the salad. and of course, it's so pretty (sorry to be girly! =p )


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