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Moghrabieh
5 from 173 votes

Moghrabieh

Moghrabieh is a spiced Lebanese pearl couscous dish served with tender shredded chicken in a fragrant broth. The chicken simmers with warm spices including caraway,7-spice blend, nutmeg, and cinnamon, creating a richly flavored broth that is enhanced with chickpeas. The pearl couscous is cooked separately with butter, caraway, and salt, resulting in fluffy grains infused with complementary spices. The combination brings together hearty textures and complex flavors typical of Levantine cuisine.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 841 kcal
Course: Main Course
Cuisine: Lebanese

Ingredients

Spiced Chicken Broth
  • 2 pounds chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter divided
  • 1 onion chopped, large
  • 1 teaspoon caraway seeds divided
  • 1 teaspoon 7 spice seasoning
  • ½ teaspoon nutmeg
  • 2 bay leaf
  • 1 cinnamon stick
  • 2 ounce chickpeas rinsed, drained, canned
Moghabrieh
  • 1 tablespoon butter
  • 2 cups moghrabieh (Lebanese pearl couscous couscous, dry
  • ½ teaspoons salt
  • ½ teaspoon caraway seeds

Instructions

Spiced Chicken Broth
    Cup of Yum
  1. Heat 2 tablespoons of butter in a large pot or Dutch oven. Pat the chicken thighs dry using a paper towel. Season with salt and pepper and place the chicken on the melted butter in the pot. Add the onions on top and allow the chicken to sear for 3-4 minutes until lightly browned.
  2. Flip the chicken over and sear the other side for another 3-4 minutes. Add the spices, bay leaves and cinnamon stick on top of the chicken and onions. Cover everything with 6 cups of water, bring to a boil and then simmer for 15 minutes. Skim any fat that rises to the top and add the drained chickpeas. Cook for 15 more minutes.
  3. Remove the chicken thighs from the cooked broth, shred it using your hands or two forks, then return to the pot.
Moghabrieh
  1. Heat the butter in a medium pot. Add the dry moghrabieh and season salt and caraway. Cover with 3 cups of water, bring to a boil and simmer for 20 minutes, until tender. Remove from heat and fluff with a fork.
  2. Serve the moghrabieh warm with a couple ladles of the chicken broth. Garnish with parsley, if desired.

Nutrition Information

Calories 841kcal (42%) Carbohydrates 86g (29%) Protein 45g (90%) Fat 35g (54%) Saturated Fat 11g (55%) Cholesterol 163mg (54%) Sodium 576mg (24%) Potassium 850mg (18%) Fiber 15g (60%) Sugar 8g (16%) Vitamin A 430IU (9%) Vitamin C 3mg (3%) Calcium 108mg (11%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 841

% Daily Value*

Calories 841kcal 42%
Carbohydrates 86g 29%
Protein 45g 90%
Fat 35g 54%
Saturated Fat 11g 55%
Cholesterol 163mg 54%
Sodium 576mg 24%
Potassium 850mg 18%
Fiber 15g 60%
Sugar 8g 16%
Vitamin A 430IU 9%
Vitamin C 3mg 3%
Calcium 108mg 11%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.