Moghrabieh

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Super easy, and perfect for cooler temps, this Lebanese Moghrabieh Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, hearty and delicious!

If you are Lebanese couscous recipes, you will love this Moghrabieh Lebanese dish.

What is Moghrabieh- Mograbieh?

Moghrabieh also known as peal couscous, Lebanese couscous or giant couscous, is not actually regular couscous. It is more of a cousin to couscous than actual couscous. Moghrabieh Lebanese couscous is a small, perfectly round pasta with a delightful chewiness, made from wheat semolina flour. You can find these Lebanese pearls at any Middle Eastern/Mediterranean store or you can order it online

What you Need to Make Moghrabieh: 

Lebanese Mograbieh: Pearl couscous.

Chicken: I like to use chicken thighs and legs in this recipe, as they tend to be more moist and tender than chicken breasts. 

Spices: Moghrabieh spices can be found pre-mixed at any Middle Eastern grocery store or online, but is also very simple to make at home. You will need; ground caraway, ground all spice and ground cinnamon. 

Butter: One tablespoon for searing the Lebanese couscous. 

Onions: This recipe is authentically made with fresh pearl onions. If you don’t have access to pearl onions you can use regular size onions cut into cubes or frozen peal onion.

Chickpeas: Cooked chickpeas, you can use canned chickpeas to save time or boil your own. 

If you are looking for Lebanese couscous recipes that uses cooked chickpeas, then you will love this Lebanese mograbieh recipe.

How do you make Chicken Moghrabieh:

Prepare the Chicken: 

  • Begin by washing your chicken legs and thighs, then place in a large pot over medium high heat and add enough water to cover the chicken completely. 
  • Bring chicken to a boil, using a large spoon, skim excess fat that rises to the top.
  • Add bay leaves if available and cinnamon sticks for extra flavor. 
  • Cover the pot, reduce heat to medium low and let simmer until the chicken is fork tender and cooked through. This will take about 30-40 minutes. 
  • Once the chicken is cooked, add peeled pearl onions and cook for an additional 5 minutes. 
  • Remove from heat, keep the pot covered so the onions continue to cook for a little bit. 
  • Once chicken is cooled enough to handle, shred into coarse chucks. Set aside. 
  • Reserve chicken broth for cooking the mograbieh couscous pearls. 

Prepare the Moghrabieh:

  • In a large skillet over medium heat, melt butter and add the Lebanese couscous, spices and salt. Mix well and cook for 5 minutes. 

  • Cover with some of the reserved chicken broth and cook until soft, for about 25 mins. 

  • Add in cooked chickpeas, mix well with the cooked moghrabieh pearls. 

Prepare the Nuts Topping- if using:

I use chopped almonds, but you can use any other kind of nut such as cashews. 

  • Place small pan over medium heat, heat olive oil for couple minutes. 
  • Add the almonds and stir constantly, until golden brown. This will take around 4 minutes.
  • Remove from heat and set aside.

To serve: 

Place the cooked moghrabieh and chickpeas in a serving plate, top with a layer of coarse shredded chicken, some onoions and then sprinkle with almonds on top.

How to Store Mograbieh: 

Mograbieh will keep for 3-4 days in the fridge stored in an air tight container. Try to store the chicken and the moghrabieh in two separate containers. I feel that its helps keep the mograbieh from getting soggy. 

More Lebanese Recipes:

Lebanese Chicken and Rice

Chicken Tawook

Lebanese Chicken Shawarma

Lebanese Moussaka- Eggplant chickpea Stew

Lebanese Stuffed Grape Leaves 

Moghrabieh- Isreal couscous recipe.

Moghrabieh Recipe

Yield: 6-8

Moghrabieh

moghrabieh recipe-mograbieh chicken recipe
Super easy, and perfect for cooler temps, this Lebanese Moghrabieh Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, hearty and delicious!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 4 chicken thighs
  • 4 chicken legs
  • 5-6 cups water- for boiling the chicken
  • 1-2 cinnamon stick
  • 2 bay leaves- if available
  • 2 teaspoons salt

For moughrabieh

For Almond Topping

  • 4 tablespoons olive oil
  • 1/2 cup shredded raw almonds

Instructions

    Prepare the Chicken: 

  1. Begin by washing your chicken legs and thighs, then place in a large pot over medium high heat and add enough water to cover the chicken completely. 
  2. Bring chicken to a boil. Using a large spoon, skim excess fat that rises to the top.
  3. Add bay leaves (if available) and cinnamon stick for extra flavor. 
  4. Cover the pot, reduce heat to medium low and let simmer until the chicken is fork tender and cooked through. This will take about 30-40 minutes. 
  5. Once the chicken is cooked, add pealed pearl onions and cook for an additional 5 minutes. 
  6. Remove from heat and keep the pot covered so the onions continue to cook for a little bit. 
  7. Once chicken is cooled enough to handle, shred into coarse chucks and set aside. 
  8. Reserve chicken broth for cooking the mograbieh couscous pearls. 

Prepare the Moghrabieh:

  1. In a large skillet over medium heat, melt butter and add the Lebanese couscous, caraway, all spice, cinnamon and salt. Mix well and cook for 5 minutes. 
  2. Cover with some of the reserved chicken broth (about 3 cups), bring to a boil.
  3. Reduce heat to medium low and simmer until soft, for about 25 mins. 
  4. Add in cooked chickpeas, mix well with the cooked moghrabieh pearls. 
  5. Remove from heat and fluff it with a fork.

Prepare the Almond Topping- if using:

  1. Place small pan over medium heat, heat olive oil for couple minutes. 
  2. Add the almonds and stir constantly, until golden brown. This will take around 4 minutes.
  3. Remove from heat and set aside.

To serve Mograbieh: 

Place the cooked moghrabieh and chickpeas in a serving plate, top with a layer of coarse shredded chicken, some onions and then sprinkle with almonds on top.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 693Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 261mgSodium: 963mgCarbohydrates: 36gFiber: 6gSugar: 3gProtein: 58g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you like this Lebanese Moghrabieh recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me with your pictures #thesaltandsweetkitche on my Instagram page! 

Comments (2)

  • Ahh you’re right! I’m usually very careful though when I wash my chicken. I carefully soak it in water with a dash of white vinegar, then I bleach my sink very well. I’m so glad you loved my blog, thanks for stopping by! 🙂

  • Hi, there love your blog! Just would like to correct one thing: public health and others like the CDC don’t recommend washing chicken before cooking because of the risk of contamination.
    Pictures of your food are mouthwatering. Thanks

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