Moghrabieh is a hearty and comforting Lebanese pearl couscous and chicken stew that is popular throughout the Middle East. It’s spiced with rich and warm spices making it a perfect fall or winter meal.
For some more great Levantine recipes from my kitchen, try Galayet Bandora (fried tomatoes), Maqluba (chicken, vegetable, and rice), or Musakhan (delicious sumac chicken dish).
Jump to:
What is Moghrabieh
Moghrabieh, also spelled as Mogharabieh or Moghrabiyeh, is a traditional Lebanese dish that features large pearl couscous made from a mixture of semolina and wheat flour. These giant couscous pearls are larger than the regular couscous and have a chewy texture. Moghrabieh refers to both the pearl couscous and the stew recipe I’m showcasing here.
In Arabic, "Moghrabieh" (مغربية) refers to something that is related to the Maghreb, a region in North Africa that includes countries like Morocco, Algeria, Tunisia, Libya, and Mauritania. The term "Maghreb" itself is derived from Arabic and means "west," signifying the western part of the Arab world.
Moghrabieh is very closely related to Maftoul (Palestinian couscous). Both Levantine cuisine classics feature similar flavors. The Palestinian version is dryer and served with roasted chicken, whereas the Lebanese version is brothier and considered a hearty soup or stew.
Ingredients
For this recipe, you will need mostly pantry and fridge staples. However, you will need to source the Lebanese couscous and the Moghrabieh spices. See the Notes section below for more information on where to source.
Ingredient Notes and Substitutions
- Moghrabieh (Lebanese couscous). You can find this ingredient at your local Middle Eastern grocer or online. If you cannot find it, you can substitute it for Maftoul (Palestinian couscous) or pearl couscous. Do not use small Moroccan couscous for this recipe, as it will not give you the same texture and mouthfeel.
- Chicken. The traditional recipe calls for chicken and chicken broth. I encourage you to make your own chicken broth for this recipe and shred the chicken yourself. I like to make this with bone-in and skin-on thighs (which are cheaper), but you can also do the same with chicken breast. Alternatively, you can use boxed broth and shredded rotisserie chicken in a pinch.
- Pearl onions. Traditionally this recipe includes pearl onions which are small onions you can find in mesh bags or boxes next to the onion and potato racks at most grocers. Sometimes you can find pear onions already peeled and ready to be used in the refrigerated section near the mushrooms and salad greens.
- Caraway. Caraway is traditionally used, but it's uncommon in North America. It can be replaced with the more common cumin and fennel seed.
- Baharat (7-Spice). This ubiquitous Middle Eastern spice blend can be found easily these days. Or you can make your own 7-Spice. You can substitute with equal parts ground cinnamon, cumin, and coriander.
- Chickpeas (garbanzo beans). I recommend using a can of chickpeas. You can boil dry chickpeas if you insist on making this whole recipe from scratch.
See the recipe card for full information on ingredients and quantities.
How to make this Lebanese Moghrabieh Recipe
1. Sear Chicken. In a large pot or large Dutch oven on medium-high heat, add the olive oil. Season the chicken with salt and black pepper on both sides and sear it skin side down for 4-5 minutes, until golden brown (Image 1).
2. Make Broth. Turn the chicken thighs over (Image 2). Add the chopped onion, garlic, bay leaves, cinnamon stick, and dry spices (Image 3). Pour in 6 cups of water and bring to a simmer on low heat (Image 4).
3. Add pearl onions and chickpeas. After 30 minutes, add the peeled pearl onions and drained chickpeas to the pot. Continue to simmer (Image 5).
4. Remove aromatics and chicken. After 15 minutes remove the bay leaves, and cinnamon stick. Carefully remove the chicken thighs and set them on a plate to cool for 15 minutes (Image 6).
5. Shred Chicken. Shred the chicken, discarding the bones and skin. Return the shredded chicken to the pot. Keep the pot simmering on low. Taste the broth at this point and adjust the seasoning (Image 7).
6. Boil the Moghrabieh. Bring another pot of water to a boil. Add the Moghrabieh and cook until tender, about 15-20 minutes. Drain the liquid, leaving behind the cooked Moghrabieh (Image 8).
7. Season the Moghrabieh pearls. Add the butter to the cooked couscous. Stir well (Image 9).
8. Serve. Serve the Moghrabieh by combining the couscous and the broth. Garnish with fresh parsley and a squeeze of lemon juice (Image 10).
Expert Tips
- Make a big batch of broth. If you’re planning to make broth, you might as well make a big batch and use it for other recipes. You can use a whole chicken. Any shredded chicken you don’t use in this recipe can be used in other recipes.
- Serve the broth and pearls separately. Traditionally, the boiled Moghrabieh balls and the chicken broth are served separately and it’s up to you to ladle what you like into your bowl. This helps with portion control and also prevents the large couscous from getting mushy.
- Make it vegetarian (or vegan). This recipe is highly adaptable. Feel free to omit the chicken and replace it with hearty winter squash or pumpkin chunks.
- Spice it up! Turn up the heat with Shatta (Spicy Middle Eastern Chili Paste) or fermented hot sauce.
Recipe FAQs
Absolutely, you can. Just cook the beef or lamb long enough to be tender. You may need to add more liquid to the broth as it cooks. Lamb shanks are a good option.
You will find it at most Middle Eastern or Lebanese grocery stores and markets. You can also find it online.
For the Broth: The broth can be made up to 3 days ahead of time. Store the both and shredded chicken in separate airtight containers in the fridge. You can also store the broth and shredded chicken in the freezer for up to 6 months (use freezer-safe bags and/or deli containers).
For the couscous: The couscous can be prepared 3 days ahead of time and stored in the fridge in an airtight container. Store it without any liquid so that it doesn’t get mushy. I do not recommend freezing it.
Leftover stew can be stored in airtight containers in the fridge for up to 3 days. Leftover stew can be frozen in individual deli containers for up to 6 months and reheated in the microwave or a small pot before eating.
If you make this Moghrabieh (Lebanese Pearl Couscous and Chicken Stew) or any other main dishes on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Recipe
Moghrabieh (Lebanese Pearl Couscous and Chicken Stew)
Ingredients
Chicken Broth
- 1 teaspoon Olive oil
- 2 lbs Chicken thighs, bone-in and skin-on - You can use a whole chicken or chicken breasts
- Salt and black pepper
- 2 Garlic cloves - Finely minced
- 2 Bay leaves
- 1 Cinnamon stick
- 1 teaspoon Baharat (7-Spice)
- 1 teaspoon Caraway, ground - Substitute with equal parts cumin and fennel
- 2 cups Pearl onions - Peeled
- 1 can Chickpeas
Moghrabieh Pearls
- 1 cup Moghrabieh
- 1 teaspoon salt
- 1 tablespoon Butter
Garnish
- Parsley - Chopped
- Lemon juice
Instructions
- Sear Chicken. Season the chicken generously with salt and black pepper on both sides. In a large pot or Dutch oven set on medium-high heat, add the olive oil. Sear the chicken thighs skin side down for 4-5 minutes, until golden brown.
- Make Broth. Using tongs, turn the chicken thighs over. Add the chopped onion, garlic, bay leaves, cinnamon stick, and dry spices. Pour in 6 cups of water and bring to a boil. Add a big pinch of salt. Reduce the heat to low and simmer. Skim away any foam that rises to the top.
- Add pearl onions and chickpeas. After 30 minutes, add the peeled pearl onions and drained chickpeas to the pot. Continue to simmer.
- Remove aromatics and chicken. After 15 minutes remove and discard the bay leaves, and cinnamon stick. Carefully remove the chicken thighs and set them on a plate to cool for 15 minutes.
- Shred Chicken. Shred the chicken with your hands or a pair of forks, discarding the bones and skin. Return the shredded chicken to the pot. Keep the pot simmering on low. Taste the broth at this point and adjust the seasoning.
- Boil the Moghrabieh. Bring another pot of water to a boil. Add the Moghrabieh and cook until tender, about 15-20 minutes. Drain the liquid, leaving behind the cooked Moghrabieh.
- Season the Moghrabieh pearls. Add the butter to the cooked couscous. Stir well.
- Serve. Serve the Moghrabieh by combining the couscous and the broth. Garnish with fresh parsley and a squeeze of lemon juice.
Notes
-
- Moghrabieh (Lebanese couscous). You can find this ingredient at your local Middle Eastern grocer or online. If you cannot find it, you can substitute it for Maftoul (Palestinian couscous) or pearl couscous. Do not use small Moroccan couscous for this recipe, as it will not give you the same texture and mouthfeel.
-
- Chicken. The traditional recipe calls for chicken and chicken broth. I encourage you to make your own chicken broth for this recipe and shred the chicken yourself. I like to make this with bone-in and skin-on thighs (which are cheaper), but you can also do the same with chicken breast. Alternatively, you can use boxed broth and shredded rotisserie chicken in a pinch.
-
- Pearl onions. Traditionally this recipe includes pearl onions which are small onions you can find in mesh bags or boxes next to the onion and potato racks at most grocers. Sometimes you can find pear onions already peeled and ready to be used in the refrigerated section near the mushrooms and salad greens.
-
- Caraway. Caraway is traditionally used, but it's uncommon in North America. It can be replaced with the more common cumin and fennel seed.
-
- Baharat (7-Spice). This ubiquitous Middle Eastern spice blend can be found easily these days. Or you can make your own 7-Spice. You can substitute with equal parts ground cinnamon, cumin, and coriander.
-
- Chickpeas (garbanzo beans). I recommend using a can of chickpeas. You can boil dry chickpeas if you insist on making this whole recipe from scratch.
Crystal
It was so good! Such a hearty, but not heavy main dish. I‘m prepared for winter now with all those warming spices and chicken broth.
One important change to the recipe here: I stamped half of the chick peas, so the clear soup turns into a thick stew, because i am a stew lover. 🙂
Luay Ghafari
So glad you enjoyed it and adapted it to suit your preference.