Lebanese couscous, or according to the internet, is also known as giant couscous or pearl couscous. This dish in particular, which is cooked in chicken broth and served with chicken, is known as Moghrabieh. And I served it with this Lebanese green bean dish, which although can be served warm, tastes better cold.
I know its confusing that so many dishes and ingredients are just labelled Lebanese ~. Lebanese green beans, Lebanese couscous, Lebanese bread. I’m pretty sure that its as vague as saying Chinese dumplings because… which Chinese dumpling? But the actual names are in Arabic and well. I can’t remember most of them. So.
- 2.5 cups Lebanese couscous
- 1 medium onion
- 2 cloves garlic
- 1 cup dry chickpeas or 1 can cooked chickpeas
- 1 whole chicken (I used roasted store-bought)
- 1/2 tsp caraway
- 2 tsp cinnamon
- 1 tsp Lebanese 7 spice
- Chicken stock
If you’re using dry chickpeas like me. Boil it until soft, about 1.5hours. If using raw chicken, boil the chicken in stock until cooked, then set aside and debone. If using roasted chicken like me, just debone and reserve.
Cook onions and garlic in olive oil until soft. Then add stock, spices and couscous to the pot. Cook until couscous is al dente, about 20 minutes. Strain and reserve the stock. Serve seperately to accompany the couscous and chicken.
- 1 big bag of green beans
- 1/2 can chopped tomatoes
- 1 small onion chopped
- 1 clove garlic, minced
- 1 tsp cinnamon
- 1 tsp 7 spice
Cook onions and garlic in olive oil until soft. Then add everything else to the pan and cook until beans are soft, well past the tender stage, about 20 minutes. (Yes I know it’s overcooking them, but think of this dish like a stew)