Lebanese Pearl Couscous (Moghrabieh)
مغربية MoghrabiehSay it: mo-gra-BEE-yeh
Moghrabieh is a beloved Lebanese comfort dish featuring large handmade semolina pearls simmered in a fragrant caraway-scented broth with tender chicken, chickpeas, and pearl onions. Traditionally prepared for family gatherings and special occasions, it is a celebration of texture and aroma. The pearls have a chewy, satisfying bite while the broth is warmly spiced with caraway, cinnamon, and cumin. This one-pot wonder represents the generous hospitality of Lebanese home cooking.
Lebanese Pearl Couscous (Moghrabieh)
مغربية, Moghrabieh
Pronounced mo-gra-BEE-yeh
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the chicken pieces, quartered onion, bay leaves, cinnamon stick, and 1 teaspoon of salt in a large pot. Cover with the 8 cups (1.9 L) water and bring to a boil. Skim off any foam, then reduce heat to a gentle simmer. Cook for 45-50 minutes until the chicken is very tender and cooked through.
Remove the chicken to a plate and strain the broth, discarding the solids. You should have about 6 cups (1.4 L) of broth. Set both aside.
In the same pot, heat the olive oil over medium heat. Add the pearl onions and sauté for 6-8 minutes until they begin to turn golden.
Return the strained broth to the pot. Add the chickpeas, ground caraway, cumin, cinnamon, black pepper, and remaining ½ teaspoon salt. Bring to a boil.
Add the moghrabieh pearls and stir well. Reduce heat to a simmer, cover, and cook for 18-22 minutes, stirring occasionally, until the pearls are tender but still chewy and have absorbed most of the broth.
Meanwhile, remove and discard the skin and bones from the chicken. Shred or tear the meat into large bite-size pieces.
When the pearls are almost done, stir in the butter and the shredded chicken. Cook for another 3-4 minutes until everything is heated through and the broth has thickened slightly to coat the pearls.
Taste and adjust seasoning. The finished dish should be moist but not soupy.
Regional variants
Some families add small meatballs or replace the chicken with lamb. In modern versions, giant Israeli couscous is often used as a convenient substitute for handmade Lebanese pearls.
Cook's notes
- If using dried moghrabieh pearls, soak them in warm water for 15 minutes before cooking to ensure even texture.
- Traditional recipes sometimes brown the chicken pieces first for deeper flavor; you can sear them in the pot before adding water if you prefer.
- The dish thickens as it sits; add a splash of hot broth or water when reheating.
Serve with
Lebanese pickles, fresh herbs, and a simple tomato-cucumber salad. Serve with labneh or yogurt on the side.
Make ahead and storage
Can be made up to 2 days ahead and refrigerated. Reheat gently on the stovetop with a little added broth or water.
