Lebanese moghrabieh is a satiating and tantalising dish of pearl couscous with chickpeas simmered in warm spices and sweet caramelized onions.
Moghrabieh is large pearl couscous. Unlike maftoul, which is the small variety. The word comes from the Arabic “Maghreb,” referring to the region of North Africa where couscous originates.
In Lebanon, it’s popular as a hearty meal or street food wrap. If you’ve never tried Lebanese pearl couscous before, this is the place to start if you’d like to cook it at home. I love serving this comforting vegetarian moghrabieh warm in a bowl or tucked into Lebanese pita bread with a side of tangy cabbage slaw.
When traveling through Lebanon, you’ll find moghrabieh sold by food vendors all over the country, with Tripoli being especially known for its street-style pearl couscous specialties.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Pearl couscous (moghrabieh): You’ll need the large pearls of couscous, which are made from durum wheat pasta and double in size when cooked. Look for them at Middle Eastern grocers. Did you know that couscous is vegan friendly.
Onions: I use small pearl onions or French shallots, kept whole. These caramelize beautifully and bring depth to the dish. Brown onions can be used, which should be cut thick so they remain intact and impart their distinct sweet flavoring with each mouthful.
Chickpeas: Use canned chickpeas for ease, just rinse and drain. You can also cook dried chickpeas from scratch if you prefer.
Spices:
- Ground caraway: This is the defining flavor of moghrabieh. It’s earthy and fragrant, don’t skip it.
- Ground cinnamon, black pepper, cumin: These add warmth and balance.
Lebanese 7 spice: If you don’t have it, use allspice or make your own 7 spice blend at home.
How to Cook Moghrabieh
Caramelize the Onion
In a large pot, heat dairy-free butter and olive oil over high heat. Add whole pearl onions and cook with the lid on, stirring occasionally, until golden and translucent (about 5-7 minutes). Remove and set aside.
Cook the Moghrabieh
In the same pot, add the moghrabieh pearls and coat them in the leftover butter and oil. Add vegetable stock, bring to a boil, then reduce heat to medium and cook for 15–20 minutes with the lid on, stirring occasionally.
Add Chickpeas and Spices
When the pearls are slightly undercooked, stir in the chickpeas, caramelized onions, and spices. Coat evenly, add 1½ cups of stock, cover, and cook on low-medium heat for another 10 minutes, stirring occasionally, until the couscous is al dente.
Serve
Serve warm in a bowl or wrapped in Lebanese pita bread, check out the next photo of wrapping moghrabieh in pita with Lebanese pickles.
Janelle's Tips
- Caramelizing the onions first builds the base flavor. Cook until golden and soft, then set aside before adding them back later.
- Coat the couscous in oil and butter before adding the stock, this prevents sticking and gives a glistening finish.
- Don’t overcook. The pearls should be al dente with a slight chew.
- Want it soupier? Add a bit more stock near the end to adjust consistency.
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.
FAQ
Look in Middle Eastern grocery stores or buy moghrabieh online. It may also be labeled as “Lebanese pearl couscous” in some major supermarkets.
Traditional moghrabieh is made from wheat and contains gluten. However, gluten-free versions do exist, just search for gluten-free pearl couscous online.
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
Lebanese Moghrabieh
Ingredients
- 1 cup Dry Moghrabieh aka pearl couscous
- 4 cups Vegetable stock (2½ cups to cook Moghrabieh, then 1½ cups to add later. Reserve an additional ½–1 cup if needed, see notes)
- 10 small Onions (French shallots 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 good 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 large pot over high heat, melt the dairy-free butter with the olive oil. Add the whole onions and cook, covered, stirring occasionally, until translucent and golden brown, about 5-7 minutes. Remove the onions from the pot and set aside.
- In the same pot, add the Moghrabieh and 2½ cups of vegetable stock. Bring to a boil, then reduce heat to medium. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
- Add the chickpeas, browned onions, and all the spices. Stir well to coat everything evenly. Pour in 1½ cups of vegetable stock, reduce the heat to low-medium, and cook covered for another 10 minutes, stirring occasionally.Season with salt to taste. Serve warm, either in a bowl or wrapped in pita bread.
Video
Notes
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