Moghrabieh / Couscous Pearls
Ingredients
- 1 kg moghrabieh fresh, frozen, or dried
- 2 kg raw chicken could be breast and drumsticks or whole chicken
- 1 onion medium sized, peeled
- 500 g chickpeas big sized, boiled
- 3 tbsp vegetable oil
- 1 tbsp olive oil
- 2 tbsp moghrabieh spices
- 2 bay leaves
- 2 sticks cinnamon
- 1 pinch cumin
- 1 pinch caraway
- 1 pinch black pepper
- salt to taste
Servings: people
Instructions
Cooking chicken and broth
- Fry the chicken in a deep pan for 2 minutes until golden brown.
- Put on low heat, then add 2 liters of water, onion, bay leaves, cinnamon and 1 teaspoon of moghrabieh spices. Salt and pepper to taste.
- Cover and cook on medium heat. When the chicken is well done, remove, strain and slice into pieces. Keep chicken broth aside.
Cooking the moghrabieh-couscous pearls
- In a deep cooking pot, put 1 tablespoon of olive oil, the mograbieh pearls,1 liter of chicken broth and 1 liter of boiled water and a pinch of salt. You may season with a pinch of cumin and caraway to taste.
- Put on moderate heat and let it cook for 30-35 minutes until it is cooked. If the pearls are still crunchy, put the lid back on to retain the steam, and get a little bit of hot water from the tap.
Cooking the sauce with chickpeas and chicken slices
- Add the cooked chickpeas, chicken slices and 1 lit of chicken broth to a deep cooking pot and bring to a boil. You may add moghrabieh seasoning as needed
Serving
- Bring a serving dish, place the moghrabieh in the middle, and pour over the chicken sauce and chickpeas. Bring a serving dish, place the moghrabieh in the middle, and pour over the chicken sauce and chickpeas. Add to your dish according to taste.
Recipe Notes