Moghrabieh Loubnaniyeh (Lebanese Pearl Couscous, Chickpea & Caramelized Shallot Braise) – Authentic Lebanon Recipe

Ingredients for Moghrabieh Loubnaniyeh (Lebanese Pearl Couscous, Chickpea & Caramelized Shallot Braise) (4 Servings)

• 1.25 lbs (or 2.5 cups) large pearl couscous (moghrabieh), prepped into bite-sized pieces
• 1.5 cups tender chicken thighs (or mushrooms) and chickpeas, washed and trimmed
• 1 cup whole caramelized pearl onions
• 1 medium onion and 3 cloves garlic, finely minced with caraway seeds (karawiya)
• 1.5 tbsp traditional Lebanon seasoning (ground cinnamon, Lebanese 7-spice, rich broth)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and caraway seeds (karawiya) until golden.
2. Add ground cinnamon, Lebanese 7-spice, rich broth along with large pearl couscous (moghrabieh) and tender chicken thighs (or mushrooms) and chickpeas, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with whole caramelized pearl onions.