Go Back Email Link
+ servings
Lebanese Pearl Cous Cous in a white bowl with a side of cucumber and tomato in the background
Print Recipe
5 from 10 votes

Lebanese Pearl Couscous (Moghrabieh)

Lebanese pearl couscous dish that is called Moghrabieh.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Lebanese
Diet: Vegan
Servings: 8
Calories: 8kcal
Author: Janelle Hama

Equipment

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

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.

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