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.