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Lebanese Couscous (Moghrabieh) with Chicken

Yields5 ServingsPrep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 mins

Moghrabieh is a traditional Lebanese dish of wheat semolina dough pearls, chickpeas, onion, and chicken. Moghrabieh is the Lebanese equivalent of couscous.

For Boiling Chicken
 2 cinnamon sticks
 2 Bay Leaves
 1 tsp Whole Cloves
 1 Onion
For Moghrabieh
 1 1/4 cup dry moghrabieh
 1 whole chicken, cut into pieces
 16 small onions, peeled
 2 cups chickpeas, boiled and drained
 2 tbsp butter
 2 tbsp vegetable oil
 7 cups water
 2 tsp caraway
 1 1/2 tsp ground cinnamon
 1 tsp ground cumin
 1 tsp 7 Spices
 salt, to taste
1

Place the chicken in a cooking pot. Add the onion, cloves, bay leaves, and cinnamon sticks. Cook for 30 minutes on medium-high heat and skim the scum. Drain and keep the broth.

2

Place the chicken in the oven for 10 minutes at 300 F.

3

In a large saucepan, boil 3 cups of water. Add salt and dry Moghrabieh and cook until tender. Drain the water and bring the Moghrabieh back to the pot.

4

Add a tablespoon of butter, flavor with cinnamon and caraway and put the saucepan over low heat to keep Moghrabieh warm.

5

Add about one cup of broth.

6

In another large saucepan, heat 2 tablespoons of oil and 1 tablespoon of butter. Add the peeled onion and stir until it is golden brown on all sides.

7

Add boiled chickpeas and stir. Flavor with salt and pepper, then add the remaining caraway and cinnamon.

8

Add 2 - 3 cups of broth. Bring to a boil for 15 minutes and cover.

9

Serve the Moghrabieh in a large plate and decorate it with chicken; pour the sauce in a large bowl separately. In a plate, spoon some Moghrabieh with chicken and pour sauce on.

Nutrition Facts

Servings 0