Pearl Couscous - Lebanese Mograbieh

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.

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 tablespoon Caraway seeds
• 1 tablespoon Ground cinnamon
• 1 teaspoon Lebanese 7 spice* allspice is a great alternative (learn how to make your own fresh blend here)
• 1 teaspoon 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.

💭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

⚙️Equipment

• Tall pot

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
• Bulgur pilaf - a wholesome burgal in a fresh tomato base - a whole grain couscous alternative.

📖 Recipe

Lebanese Pearl Couscous (Moghrabieh)

Lebanese pearl couscous dish that is called Moghrabieh.

Print Pin Rate

Course: Main Course

Cuisine: Lebanese

Diet: Vegan

Keyword: cous cous, gluten free pasta, lebanese recipes, mograbieh, pearl cous cous

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Author: Janelle

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 tablespoon Caraway seeds
• 1 tablespoon Ground cinnamon
• 1 teaspoon Lebanese 7 spice allspice is a great alternative
• 1 teaspoon Cumin
• 1 pinch Seasoning to taste
• 1 Olive oil and plant spread (50:50 ratio) as needed

Metric - US Customary

Cook ModePrevent your screen from going dark

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

• The 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.
• Learn to make your own blend of Lebanese 7 spice here - it's worth making your own, the flavours are fresher and bolder. Allspice 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.

Equipment

pot

Nutrition

Serving: 150g | Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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