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pearl couscous with pearl onions and chickpeas in a bowl
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5 from 60 votes

Lebanese Moghrabieh

Lebanese Moghrabieh is a satiating and tantalising dish of pearl couscous with chickpeas simmered in warm spices and sweet caramelized onions.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Lebanese, Middle Eastern
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 441kcal
Author: Janelle Hama

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.
    1 tablespoon Olive oil, 1 tablespoon Dairy free butter, 10 small Onions
  • 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.
    1 cup Dry Moghrabieh, 4 cups Vegetable stock
  • 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.
    2 cups Chickpeas, 1 tablespoon Ground Caraway, ½ teaspoon Ground cinnamon, ½ teaspoon Lebanese 7 spice, ½ teaspoon Ground Cumin, ½ teaspoon Black pepper, 1 pinch Salt

Video

Notes

Having an additional reserve of ½ to 1 cup of water allows you to adjust the consistency of your moghrabieh to make it soupier if desired.
When the pearl couscous are cooked they will double in size.

Nutrition

Calories: 441kcal | Carbohydrates: 76g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 991mg | Potassium: 597mg | Fiber: 12g | Sugar: 13g | Vitamin A: 538IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 4mg