Foul moukala - fresh broad bean salad

Name: Foul moukala fresh broad bean salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings

This simple Lebanese salad of broad beans tossed in garlic and coriander, is delicious cold or warm.

A foul moukala - fresh broad bean salad on a copper dish with a slice of lemon and a serving spoon

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By Saga Magazine | Published - 11 Jun 2026

When broad beans are in season local people rush to the markets to fill their baskets. There are traditional dishes to make, friends and family to invite round, and the fresh season is short.

This incredibly simple salad, foul moukala, is hugely popular all over the eastern Mediterranean.

Prep time

5 mins

Cooking Time

15 mins

Serves

Ingredients

500g/1¼lb shelled broad beans
5ml/1 tsp sugar
30–45ml/2–3 tbsp olive oil
Juice of ½ lemon
1–2 cloves of garlic, crushed
A small bunch of fresh coriander, finely chopped
Sea salt and ground black pepper

Method

Put the shelled beans in a pan with just enough water to cover. Stir in the sugar to preserve the colour of the beans, and bring the water to the boil. Reduce the heat and simmer, uncovered, for about 15 minutes, until the beans are cooked but remain al dente.
Drain the beans and refresh them under running cold water, then drain again and put them in a bowl. Toss the beans in the oil, lemon juice and garlic.
Season well with salt and pepper to taste, and stir in the chopped coriander, reserving a little to sprinkle over before serving.

Notes

The salad is generally served cold but is also good eaten while the beans are still warm. In this case, simply drain them without refreshing under cold water, toss the beans in the oil, then add the other ingredients and serve immediately.

Extracted from The Lebanese Cookbook: Exploring the food of Lebanon, Syria and Jordan by Ghillie Basan, (Lorenz Books).

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