A traditional Lebanese moghrabieh (pearl couscous) recipe that's aromatic, full flavoured and hearty.
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Moghrabieh aka pearl couscous is a Lebanese street food; I wish you could all experience the good food found there! It is enjoyed in several ways, here is my mother's version. She would cook this for the whole family to enjoy and fill the house with the lovely aromatics that are released.
Moghrabieh is from the Arabic word Maghreb which translate to "West" which is where couscous originated from - Africa.
This dish originally contains animal protein; I have converted it to allow for a plant based/vegan diet. I am delighted to say, it still tastes amazing. I especially love eating Mograbieh with freshly cut tomato and cucumber. You could pair it with your favourite garden salad.
Jump to:
What is pearl couscous? What is Moghrabieh made of?
Pearl couscous (Mograbieh) is a type of pasta. It is made from durum wheat, which is rolled into little balls. It is easily found in continental stores as the dry variety. I've yet to see the fresh variety in Sydney, Australia. Have you come across this?
Is Moghrabieh gluten free?
No. It is made from durum wheat which contains gluten.
How to Cook Vegan Moghrabieh
🥘 Mograbieh Ingredients
- 500 g Dry moghrabieh* aka pearl couscous
- 275 g Small onions (I used French shallot) peeled and left whole
- 1 can Chickpeas dry chickpea is fine
- 1.5 tbsp Caraway seeds
- 1 tbsp Ground cinnamon
- 1 tsp Lebanese 7 spice* allspice is a great alternative
- 1 tsp Cumin
- 1 pinch Seasoning to taste
- 1 Olive oil and plant spread (50:50 ratio) as needed
🔪Cooking Instructions
- Step one - Peel onions and set aside
- Step two - Wash (canned) chickpeas thoroughly and allow to drain, set aside.
- Step three - In a tall pot*, cook Moghrabieh (pearl couscous) in boiling salt water for about 10/15min (or until cooked) stir occasionally to avoid moghrabieh sticking. Set aside.
- Step four - In a tall pot over med/high; heat add in olive oil & plant spread, once melted add in onion and fry until translucent (tender cooked and brown)
- Step five - Add chickpeas and ½ of the spices. Coat everything evenly
- Step six - Add Moghrabieh (pearl couscous) and the rest of the spices, coat evenly. If dry add in more oil/plant spread.
- Step seven - Serve hot/warm with a side 🥒 cucumber and tomato 🍅 or salad
⏲️Cooking Time
This recipe should take approximately 30 minutes to cook on a electric stovetop.
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💭Recipe Tips
- They key to this dish is for it not to be dry; hence in the recipe I have stated - use the amount you require of equal parts olive oil and plant based spread. Start with enough to coat your onions and then add more as you need. The moghrabieh should be glistening.
- All spice is a great option if you can't get a hold of Lebanese seven (7) spice
- Dry chickpea is preferred, but I was short on time, I used canned chickpeas (Edgell - Made in Australia) and as always save the brine (aquafaba) so many uses for this amazing water, e.g., Vegan Meringue with Rose Water
- If you would like to add a bit of colour to your vegan Lebanese moghrabieh, try add chunks of carrot.
FAQ
Moghrabieh can be purchased from any middle-eastern grocer, some local supermarkets also stock pearl couscous or you can buy moghrabieh online*.
It's actually an easy word to say - mogh-ra-bee-yeh
Maftoul is the small variety of couscous, known as couscous. Moghrabieh is the large variety of couscous, known as pearl couscous.
You're in luck! There are companies that do sell a gluten free version. You just need to google search them.
⚙️Equipment
Other vegan Lebanese recipes
- Enjoy this mograbieh dish with a side of fresh fattoush salad
- Maftoul Salad - another fabulous couscous recipe, a Palestinian inspired fresh salad creation
📖 Recipe
Lebanese Pearl Couscous (Moghrabieh)
Ingredients
- 500 g Dry moghrabieh aka pearl couscous
- 275 g Small onions (I used French shallot) peeled and left whole
- 1 can Chickpeas dry chickpea is fine
- 1.5 tbsp Caraway seeds
- 1 tbsp Ground cinnamon
- 1 tsp Lebanese 7 spice allspice is a great alternative
- 1 tsp Cumin
- 1 pinch Seasoning to taste
- 1 Olive oil and plant spread (50:50 ratio) as needed
Instructions
- Peel onions and set aside
- Wash chickpeas thoroughly and allow to drain, set aside
- In a tall pot cook Moghrabieh (pearl couscous) in boiling salt water for about 10/15min (or until cooked) stir occasionally to avoid moghrabieh sticking. Set aside.
- In a tall pot over med/high; heat add in olive oil & plant spread, once melted add in onion and fry until translucent (tender cooked and brown)
- Add in chickpea and ½ of the spices. Coat everything evenly
- Add in Moghrabieh (pearl couscous) and the rest of the spices, coat evenly. If dry add in more oil/plant spread.
- Serve hot/warm with a side 🥒 cucumber and tomato 🍅 or salad
Notes
- They key to this dish is for it not to be dry; hence in the recipe I have stated - use the amount you require of equal parts olive oil and plant based spread. Start with enough to coat your onions and then add more as you need. The moghrabieh should be glistening.
- All spice is a great option if you can't get a hold of Lebanese seven (7) spice
- Dry chickpea is preferred, but I was short on time, I used canned chickpeas (Edgell - Made in Australia) and as always save the brine (aquafaba) so many uses for this amazing water, e.g., Vegan Meringue with Rose Water
- If you would like to add a bit of colour to your vegan Lebanese moghrabieh, try add chunks of carrot.
calinhorely
It looks amazing ! Thanks for sharing ! I will try it soon
Michael Brcic
This recipe is quick, easy and so tasty! Thank you
plantbasedfolk
Glad you enjoyed this moghrabieh recipe! 🙂
Violette
What is plant spread?
plantbasedfolk
vegan butter 🙂
Cathleen
Wow, I need to give this a go! I am always looking for vegan recipes to try, and this one looks perfect 🙂
Alexandra
I have eaten pearl couscous before, but this was next level good - the additions of the spices and flavours made such a huge difference. Delicious!
Sue
Such delicious flavors in this cous cous!
veenaazmanov
These really look like pearl. A very quick and easy recipe and my first attempt to making it. Thanks.
Irina
I have got some couscous, but it seems that pearl couscous is quite different from what I have. I really love your recipe, I will make it for sure. Just need to figure out the correct couscous:)
plantbasedfolk
Hi Irina,
As you spotted this is not the standard couscous, this is pearl couscous. Hope you enjoy!