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Moghrabieh, often referred to as Lebanese couscous, is a hearty and flavourful dish deeply rooted in Lebanese culinary traditions. While couscous is common across the Middle East and North Africa, Lebanese moghrabieh stands out for its large, pearl like grains and rich, aromatic broth.
This dish is a celebration of both texture and flavours, often served during family gatherings and special occasions.
What Is Moghrabieh?
Moghrabieh is a type of couscous, but its grains are much larger than the more familiar Moroccan version. These round, doughy pearls are made from wheat semolina and have a chewy, satisfying texture when cooked.
Typically, moghrabieh is prepared with spiced chicken, lamb, or both, and is often paired with chickpeas, creating a filling and nutritious meal. It’s slow-cooked in a broth infused with a blend of spices, and the result is a comforting, almost stew-like dish.
Ingredients and Taste
The key ingredients in moghrabieh include moghrabieh grains, chicken or lamb, chickpeas, onions, and a fragrant spice mix. The spices commonly used are cinnamon, caraway, allspice, and cumin, which lend the dish its distinct warmth and depth.
These spices are balanced with savoury meat broth and caramelized onions, creating a perfect harmony of flavours. The chicken or lamb is slow cooked until tender, allowing it to absorb all the spices and melt into the dish.
The moghrabieh grains soak up the broth, giving them a slightly sticky yet chewy texture, while the chickpeas add a creamy contrast. Each bite is a blend of savoury and aromatic, with the grains providing a satisfying chew and the broth delivering a comforting richness.
It’s a dish that embodies both the simplicity and complexity of Lebanese home cooking, perfect for those who enjoy robust and wholesome flavours.
A Taste of History
Moghrabieh has its roots in the Levant, particularly Lebanon, where it has been prepared for centuries. The word “moghrabieh” itself comes from the Arabic term for “Western” or “North African,” indicating its connection to the broader couscous tradition.
While North African couscous is smaller and often served with vegetables, Lebanese moghrabieh developed its own identity with its larger pearls and focus on rich, meaty broths.
Historically, moghrabieh was a dish enjoyed during large gatherings or celebrations, offering a way to feed many people with simple, staple ingredients. Today, it remains a beloved part of Lebanese cuisine, symbolizing warmth, comfort, and community.
Traditional Lebanese Moghrabieh (Lebanese Couscous)
Serves: 4 people
Ingredients:
For the Chicken and Broth:
- 1 whole chicken (about 1.5 kg), cut into pieces
- 1 large onion, quartered
- 2 cinnamon sticks
- 2 bay leaves
- 5-6 whole cloves
- 1 tsp allspice
- Salt and black pepper to taste
- 8 cups water
For the Moghrabieh:
- 2 cups moghrabieh (Lebanese couscous pearls)
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 2 cups chicken broth (reserved from cooking the chicken)
- 1 can (400g) chickpeas, drained and rinsed
- Salt and pepper to taste
- 2 tbsp butter
Directions
In a large pot, place the chicken pieces, quartered onion, cinnamon sticks, bay leaves, cloves, allspice, salt, and pepper. Pour in 8 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes to 1 hour until the chicken is tender and cooked through.
Remove the chicken from the pot and set aside to cool. Strain the broth and reserve 2 cups for cooking the moghrabieh. You can use the rest for soup or freeze for later. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and sauté for about 8-10 minutes until they are soft and golden brown, stirring occasionally to prevent burning.
Add the ground cumin, cinnamon, and allspice to the onions, stirring to coat the onions in the spices. Cook for an additional 2-3 minutes until the spices are fragrant, being careful not to let them burn.
Add the moghrabieh (couscous pearls) to the skillet and stir well to coat with the onions and spices. Toast the moghrabieh for 2-3 minutes to bring out its nutty flavour, stirring frequently.
Pour in the reserved 2 cups of chicken broth and bring the mixture to a simmer. Lower the heat, cover, and cook the moghrabieh for 15-20 minutes, or until the pearls are tender but still chewy. Stir occasionally to prevent sticking.
Add the drained chickpeas and shredded chicken to the moghrabieh. Stir gently to combine all the ingredients and cook for an additional 5-7 minutes until everything is heated through. Adjust the seasoning with salt and pepper if needed.
Stir in the butter to add richness to the dish. Serve the moghrabieh hot, garnished with fresh herbs like parsley if desired. This hearty and flavourful dish is best enjoyed with a side of pickled vegetables or a fresh salad.
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