How to Cook Moghrabieh

by Andrea DeShazo

Mogrhabieh, or Lebanese couscous, is a dish much revered in Lebanon and the surrounding region. Meaning “dish of the Maghreb,” moghrabieh refers to both the finished dish and the grain with which it is made. Lebanese couscous is larger than traditional couscous, and made of semolina flour rolled into pearl-sized balls. It is commonly made with a rich chicken and onion stock, and served with pieces of cooked chicken, onions and chickpeas.

Making the Chicken Stock

Prepare the chicken and onion stock, up to a day in advance, if desired. Season the whole chicken with salt, pepper, cumin and cinnamon or allspice, and brown in oil in a heavy stock pot over medium-high heat with the onions until evenly golden, for approximately 10 minutes.

Add enough water to completely cover the chicken, plus several bay leaves, and simmer until the chicken is completely cooked, or about an hour. Remove the chicken and onions, and set aside. Discard the bay leaves.

Remove bones and skin from chicken, and cut the meat into large chunks.

Cooking the Moghrabieh

Boil the dry moghrabieh in lightly salted water for 10 minutes, then drain.

Heat olive oil over medium-high heat in a large, heavy sauté pan until shimmering, and then add the drained moghrabieh and sauté for several minutes, stirring frequently to avoid sticking, until golden. Add the reserved chicken stock, more cumin and cinnamon or allspice, and simmer over medium heat until the couscous is cooked thoroughly, approximately 15 minutes.

Add the chicken meat, onions and one can of cooked chickpeas, rinsed well, and simmer until heated through, about five minutes. Season to taste, and serve immediately.

Tips

  • Ready-mixed moghrabieh spice mix can be found in most Middle Eastern markets, to be used in place of the cumin, allspice, cinnamon and bay leaves. Clarified butter can be used instead of the olive oil to saute the moghrabieh, if desired. The finished dish can be kept, tightly covered, in the refrigerator for up to 48 hours.

References

Photo Credits

  • Sarah Vantassel/Demand Media

About the Author

Andrea DeShazo has been writing and editing lifestyle articles since 2003. DeShazo has written for several major daily newspapers in Montana, Colorado and New Mexico. She has also taught writing to community college students on the Navajo Nation in northwestern New Mexico. DeShazo has a Master of Arts in journalism from the University of Montana, and currently writes about food and gardening from her home in the Raleigh, N.C. area.