Rainbow Moghrabieh (Pearl Couscous) Salad

Zena Hassoun M.S.
Follow Zena Hassoun | @zenandzaatar
This rainbow moghrabieh salad is a colorful side dish to add to any table. Filled with fresh herbs and veggies and tossed in a lemon olive oil dressing, this salad is refreshing and nourishing.
5 from 1 vote
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For the Salad

  • 1.5 cups Tazah Moghrabieh
  • 2 cups Water
  • 2 tsp Tazah Extra Virgin Olive Oil 
  • ½ cup Chopped Mint Leaves loosely packed
  • ½ cup Chopped Parsley Leaves tight packed
  • 1 Persian Cucumber diced (about ¾ cup)
  • ¾ cup Diced Tomatoes
  • ½ cup Chopped Tazah Kalamata Olives



  • Toast moghrabieh in 2 tsp oil for about 3 mins until slightly browned, then add water and a pinch of salt and bring to boil.
  • Simmer for 10 mins, until al dente. Drain if needed.
  • Whisk all ingredients for dressing together in a small bowl and set aside.
  • Put cooked moghrabieh, mint, parsley, cucumber, tomatoes, and olives in a large bowl. Toss with dressing. Refrigerate for 20 mins or more to let flavors marinate.
  • Enjoy!
Zena Hassoun M.S.
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One thought on “Moghrabieh Salad

  1. Breanna says:

    5 stars
    The perfect recipe! Delicious & refreshing!

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