This tempting moghrabieh recipe is Lebanese pearl couscous cooked with aromatic Middle Eastern spices, tender chickpeas and caramelized onions.
What is Moghrabieh?
"Moghrabieh" originates from the Arabic word "Maghreb," meaning "West," where couscous originated from in North Africa.
Moghrabieh consists of large pearl couscous, (giant couscous) made from durum wheat pasta.
It can be prepared with beef, lamb, chicken, or vegetables, and served either as a stew or in a wrap.
In Lebanon, fresh moghrabieh is a popular street food known as "Lebanese couscous" in English, often sold by cart vendors or at Middle Eastern markets.
Moghrabieh pearls of couscous are vegan, it's the specific ingredients they are cooked with that may not be.
How to Pronounce Moghrabieh?
Moghrabieh is actually an easy word to say - mogh·rah·bee·yeh The “gh” is fused together.
Why You'll Love This Recipe
- This moghrabieh without meat has bold flavorings that the whole family will love.
- A hearty, warm, and filling meal that can be enjoyed for lunch or dinner either in a broth or in a wrap.
- Requires inexpensive ingredients and is ready in approximately 30 minutes of cooking time.
- Dietary friendly - suitable for vegans and vegetarians, you really ought to check out my other vegan Lebanese recipes that are just as tasty as this one.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Dry moghrabieh aka pearl couscous can easily be found at any local Middle Eastern grocery stores or online. Pearl couscous is a type of pasta and will double in size when cooked. It is different from regular couscous as found in this maftoul salad.
Small pearl onions (French shallots or boiling onions) are peeled and left whole, these will be caramelized.
Chickpeas (garbanzo beans) you can use dry chickpeas, you will just need to cook them before using them in this recipe. Otherwise, a can of chickpeas work wonderfully, just rinse and drain prior to using in this recipe.
Vegetable stock is used to cook the pearl couscous but also for flavoring. Please leave ½-1 cup as a reserve, as you may wish to add more and make this soupier.
Olive oil and dairy free butter (50:50 ratio) is used together to create buttery slippery couscous.
Moghrabieh Spices
Ground Caraway is the largest flavoring component in moghrabieh, it is a very fragrant spice, which gives this dish is distinct flavor. Do not skip.
Ground cinnamon, black pepper and cumin are the other main spices that all add to the unique flavoring of this dish.
Lebanese 7 spice is a blend of spices that is widely used in Lebanese cooking. Allspice is a great alternative. Or learn how to make your own fresh blend of Lebanese 7 spices.
How to Cook Moghrabieh
Caramelize the Onion
In a large pot over high heat, heat dairy-free butter and olive oil, stir through whole pearl onions, and sweat until translucent and golden brown, caramelizing the onions adds to the flavor of the overall moghrabieh. Approximately 5 minutes with the lid on, stirring occasionally.
Take them out of the pot and set them aside.
Cooking Moghrabieh
In the same large pot, add the moghrabieh pearls, coat them with the leftover dairy-free butter and olive oil.
Then add the vegetable stock, bring it to a boil, and then turn the heat down to medium and cook for 15-20 minutes with the lid on, stirring occasionally to avoid the little balls from sticking.
Add The Chickpeas and Spices
At this point the pearl couscous will be slightly undercooked, now add the chickpeas, browned onions and all the spices. Coat everything evenly, then add 1½ cups of stock.
Turn heat to low-medium, cover with a lid, and cook for another 10 minutes, stirring occasionally. The moghrabieh will have soaked much of the broth up and should be al dente, a slightly chewy texture.
Do a taste test and adjust salt if required. If you would like it to be more stew like, add another ½ - 1 cups of water/stock.
Serve
Serve warm, either in a bowl or in a wrap using Lebanese pita bread or any that's suitable. See photos and serving suggestions below.
Pro Tips
The cooked moghrabieh balls should be glistening when done, however as the pearls cool down, they will continue to soak in the juices and will not be as glistening.
If you would like to add a bit of color to your vegan Lebanese moghrabieh, try adding small chunks of carrot, which can be added to the chickpeas.
Storage
Allow the moghrabieh to cool down to room temperature, then transfer to an airtight container and place in the fridge for up to 5 days. Reheat as needed.
Serving Suggestions
Moghrabieh can be served two ways;
1. In its spiced broth, served in a bowl, like a very thick soup.
2. Or in a wrap (sandwich), a highly popular Lebanese food found in the streets of Tripoli, Lebanon.
The cooked pearl couscous with chickpeas is placed inside Lebanese bread (pita bread - see video), along with Middle Eastern pickles and then wrapped up to be enjoyed immediately.
Both ways can be enjoyed with a side of jarjeer salad, beet salad or try this cabbage slaw with a vinegar dressing with moghrabieh, it pairs really well.
FAQ
Moghrabieh can be purchased from any middle-eastern grocer, some local supermarkets also stock pearl couscous or you can buy moghrabieh online.
Maftoul is the small variety of couscous, known as couscous. Moghrabieh is the large variety of couscous, known as pearl couscous. They are both types of pasta.
No. It is made from durum wheat which contains gluten.
You're in luck! There are companies that do sell a gluten free version. You just need to google search them.
Other Vegan Lebanese Recipes
- Bulgur pilav - a wholesome burgal in a fresh tomato base - a whole grain couscous alternative.
- Vegetarian ghallaba is a veggie saute that also uses Lebanese 7 spice.
- Another Lebanese dish with chickpeas is this spinach and chickpea stew.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Moghrabieh Lebanese Pearl Couscous
Ingredients
- 1 cup Dry moghrabieh aka pearl couscous
- 4 cups Vegetable stock 2½ cups to cook moghrabieh and then 1½ cups to add later. You may wish to have a reserve ½ - 1 cup, see notes.
- 10 small Onions either French shallot or boiling onions peeled and left whole.
- 2 cups Chickpeas
- 1 tablespoon Ground Caraway
- ½ teaspoon Ground cinnamon
- ½ teaspoon Lebanese 7 spice allspice is a great alternative
- ½ teaspoon Ground Cumin
- ½ teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Dairy free butter
- 1 pinch Salt or to taste
Instructions
- In a pot over high heat, heat dairy free butter and oil, stir through onions and sweat until translucent and golden brown. Approximately 5 minutes with lid on, stirring occasionally. Take them out of the pot and set them aside.
- In the same pot, add Moghrabieh (pearl couscous) and 2½ cups of vegetable stock, bring it to a boil, then turn heat down to medium and cook for 15 minutes with the lid on, stirring occasionally to avoid moghrabieh sticking to the bottom of the pot.
- Add chickpeas, browned onions and all the spices. Coat everything evenly, then add 1½ cups of stock. Turn heat to low-medium, cover with a lid and cook for another 10 minutes, stirring occasionally. Serve warm, either in a bowl or in a wrap.You may wish to add salt to taste and if you would like it to be more soup like, add another ½ - 1 cup of water/stock.
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Jessica
Delicious, will make again. Thanks!
Janelle Hama
Thank you for making my moghrabieh 🙂
Farah
Hello, are you using canned (already cooked) chickpeas or dried chickpeas that are soaked the night before?
Janelle Hama
Hello Farah,
In the recipe card, I used canned chickpeas. Hence the quick cook time. You can use dry chickpeas, but you will need to cook them prior to adding them to the moghrabieh. Enjoy!
Clara
Absolutely delicious. I used a cinnamon stick instead of ground and added 2 bay leaves to the vegetable stock as a variation, and it was equally delicious. Thank you!!!
Janelle Hama
Hi Clara,
That sounds delicious!! Thank you for making moghrabieh.
J