4beetroot, halved200 gmmoghrabieh (see note)½ cup eachcoarsely chopped flat-leaf parsley and coriander15 gmbarberries, soaked in water for 5 minutes (see note)1Spanish onion, thinly sliced¼preserved lemon, flesh discarded, rind rinsed and finely choppedJuice and finely grated rindof ½ lemon2 tbsp eachtoasted slivered almonds, toasted pine nuts and pepitasMint and cumin yoghurt1 tspcumin seeds¼ cup (firmly packed)mint, finely chopped280 gm (1 cup)plain yoghurt
Preheat oven to 200C. Place beetroot in a baking dish skin-side down, pour over 60ml water, season to taste, cover with foil and roast until tender (20-25 minutes).
Meanwhile, add moghrabieh to a saucepan of boiling water and cook until tender (15 minutes), drain and spread over a tray to cool.
For mint and cumin yoghurt, dry-roast cumin seeds until fragrant (20 seconds), then finely crush in a mortar and pestle. Transfer to a bowl with mint and yoghurt, stir to combine and season to taste.
Combine moghrabieh with remaining ingredients in a bowl, add beetroot (don’t overmix), serve with mint and cumin yoghurt.
Note Moghrabieh is a large, round couscous, and is available from select delicatessens. Barberries are sour red berries, and are available from Middle Eastern grocers and Pariya Food.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.