🍲 Moghrabieh

Name: Moghrabieh
Total time: 90 min
Yield: 4
Cuisine: Lebanon · Levant
Ingredients: 300 g moghrabieh (pearl couscous); 600 g chicken pieces; 1 x 400 g can chickpeas, drained; 250 g small pearl onions, peeled; 1 tsp ground caraway, 1 tsp cinnamon; 1 cinnamon stick, 2 bay leaves; 2 tbsp vegetable oil, salt, pepper

Origin: Lebanon · Levant

564kcal

per serving · 350 g

161kcal

per 100 g

32 gProtein9 g / 100 g

18 gFat5 g / 100 g

70 gCarbs20 g / 100 g

Moghrabieh is a Lebanese stew of large pearl couscous cooked with chicken, chickpeas and small onions in a broth fragrant with caraway and cinnamon. The pearls are chewy and glossy, the chicken tender, and the broth is often ladled over each plate. It is a hearty winter dish, traditionally made for family gatherings and served hot in deep plates.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: moghrabieh pearls

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

moghrabieh pearlschickenchickpeasonioncarawaycinnamon

Recipe

4 servings90 min

Ingredients

300 g moghrabieh (pearl couscous)
600 g chicken pieces
1 x 400 g can chickpeas, drained
250 g small pearl onions, peeled
1 tsp ground caraway, 1 tsp cinnamon
1 cinnamon stick, 2 bay leaves
2 tbsp vegetable oil, salt, pepper

Method

Simmer the chicken with the cinnamon stick, bay leaves and salt in 1.5 l water for 40 minutes; strain and keep the broth.
Brown the pearl onions in oil, then add the moghrabieh and toast for 3 minutes.
Add the spices and enough broth to cover, and cook for 15–20 minutes, adding broth as needed.
Stir in the chickpeas and chicken pieces and heat through.
Serve in deep plates with extra hot broth.

How to make it lighter

Use skinless chicken and skim the broth before using it.
Measure the moghrabieh dry: about 75 g per person is a typical portion.
Add more chickpeas and onions in place of some of the pearls.

History

The name means 'from the Maghreb', reflecting the link with North African couscous, though the Lebanese pearls are much larger. Today moghrabieh is cooked across Lebanon, Syria and Palestine, often for special family meals.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Moghrabieh and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →