Moghrabieh

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!

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. 

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 Recipe

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