Moghrabieh (Lebanese Pearl Couscous with Chicken)

🧂 Ingredients

• 500 g Moghrabieh (Lebanese pearl couscous)(Also known as giant couscous or Israeli couscous. Ensure it's the larger pearl variety.)
• 1.5 kg Whole chicken(Cut into serving pieces (e.g., thighs, drumsticks, breasts).)
• 200 g Dried chickpeas(Soaked overnight and drained, or use 2 cans (400g each) of drained and rinsed chickpeas.)
• 300 g Pearl onions(Peeled. If unavailable, use 2 large yellow onions, quartered.)
• 2 whole Cinnamon sticks
• 1 tsp Ground caraway seeds(Freshly ground is best for aroma.)
• 2 whole Bay leaves
• 1 tsp Black peppercorns
• to taste Salt
• 2 tbsp Olive oil
• 2 liters Water or chicken broth(Approximately, for cooking the chicken and moghrabieh.)

👨‍🍳 Instructions

1. 1

   Prepare the Chicken Broth: In a large pot, combine the chicken pieces, cinnamon sticks, bay leaves, black peppercorns, and 1 teaspoon of salt. Cover with about 2 liters of cold water or chicken broth. Bring to a boil over medium-high heat. Skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer gently for 1 hour, or until the chicken is cooked through and tender. If using dried chickpeas, add them during the last 30 minutes of simmering.

   ⏱️ 1 hour 15 minutes
2. 2

   Strain the Broth and Prepare Chicken: Carefully remove the cooked chicken pieces from the pot and set aside. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the spices and bay leaves. You should have about 1.5 liters of flavorful broth. If you used canned chickpeas, rinse and drain them now.

   ⏱️ 10 minutes
3. 3

   Cook the Moghrabieh: Add the moghrabieh pearls to the strained broth. Bring to a gentle simmer over medium heat. Stir occasionally to prevent sticking. Cook, uncovered or partially covered, for about 20-30 minutes, or until the moghrabieh is tender and has absorbed most of the liquid. Add more hot water or broth if it becomes too dry before the pearls are cooked. Stir in the ground caraway seeds during the last 5 minutes of cooking.

   ⏱️ 30 minutes
4. 4

   Brown the Pearl Onions: While the moghrabieh is cooking, heat the olive oil in a separate skillet over medium-high heat. Add the peeled pearl onions and sauté, stirring occasionally, until they are golden brown and slightly softened, about 10-15 minutes. Season with a pinch of salt.

   ⏱️ 15 minutes
5. 5

   Assemble the Dish: In a large serving platter or bowl, gently combine the cooked moghrabieh, the reserved chicken pieces, the browned pearl onions, and the drained chickpeas (if using canned or if they weren't cooked in the broth). If the mixture seems dry, you can moisten it with a little extra reserved broth or a drizzle of olive oil.

   ⏱️ 5 minutes
6. 6

   Serve: Serve the Moghrabieh warm. It's often garnished with toasted slivered almonds or pine nuts for added texture and flavor.

   ⏱️ N/A

💡 Pro Tips

• ✓This dish is traditionally served during celebrations and special occasions.
• ✓Moghrabieh pearls are larger than regular couscous and have a satisfying chewy texture.
• ✓The aroma of cinnamon and caraway is distinctive and essential to the dish's character. Use whole spices for the broth and freshly ground caraway for the best flavor.
• ✓For a richer flavor, you can brown the chicken pieces lightly before simmering them.

🔄 Variations

• Substitute lamb shoulder or beef chunks for chicken.
• Add other warming spices like cardamom pods or a pinch of allspice to the broth.
• For a vegetarian version, omit the chicken and use vegetable broth, adding more vegetables like carrots or potatoes.

🥗 Nutrition

Per serving