Moghrabieh
Dinner · Levantine · Ready in 50 min · Serves 2
Lebanese pearl couscous cooked in a savory broth with chickpeas, chicken, and aromatic spices, creating a warm and satisfying bowl.
Per serving
- Calories
- 400
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 14 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron28%
- Vitamin D1%
- B1213%
- Zinc33%
- Magnesium35%
- Omega-318%
- Vitamin C2%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Pearl couscous (moghrabieh)
- 300 g Chicken breast, cubed
- 200 g Canned chickpeas, drained
- 600 ml Chicken broth
- 120 g Onions, diced
- 40 g Olive oil
- 2.5 g Cumin
- 2.5 g Cinnamon
- 4 g Salt & pepper
Method
- 1
Heat olive oil in a large pot. Season chicken with salt and pepper, then sear until lightly browned. Set aside.
- 2
In the same pot, sauté diced onions until soft. Add moghrabieh and toast for 2 minutes. Sprinkle cumin and cinnamon, stir well.
- 3
Return chicken to pot. Add chicken broth and drained chickpeas. Bring to a boil, reduce heat, cover, and simmer for 20 minutes until couscous is tender.
- 4
Remove from heat and let rest covered for 5 minutes. Fluff with a fork and adjust seasoning before serving.
