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Moghrabieh, Lebanese Pearl Couscous

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A traditional Lebanese pearl couscous dish from Tripoli, cooked with ghee and spices. Easy to prep, freeze, and enjoy during Ramadan!
PREP TIME
5 minutes
COOK TIME
30 minutes
Soak
1 HOUR
SERVES
4-6

About this recipe

Moghrabieh is not a dish made by everyone in Lebanon, and when it is, it’s often prepared as a stew with chicken. But this dry version is different—it’s from Tripoli, where I grew up. It’s packed full of spices, completely vegetarian, and most importantly, cooked with plenty of ghee—that’s the secret! We also love eating it in wraps for a delicious and satisfying meal.

If you’re planning for Ramadan, moghrabieh is a great make-ahead dish. You can portion it and freeze it, then simply defrost and add the remaining ingredients when you’re ready to serve. It’s easy and convenient!

If you enjoy chickpea-based dishes for Ramadan, you might also love Chickpea Fatteh—a comforting dish with layers of chickpeas, crispy bread, and a garlic yogurt tahini sauce. It’s a must-have on every Ramadan table. Another great option is Fattoush, a vibrant salad featuring sumac, spices, and crunchy bread. And if you’re looking for something fresh and simple, my Easy Pearl Couscous and Chickpea Salad is perfect for entertaining or serving alongside a barbecue. In fact, did you know you can use portioned, frozen moghrabieh for it? Just defrost, add the remaining ingredients, and it’s ready to go!

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Ingredients

For the Moghrabieh Base:

  • 2 cups pearl couscous (moghrabieh)
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 cloves
  • Olive oil
  • 1 cup cooked chickpeas or canned chickpeas (rinsed well)

For Cooking the Dish:

  • 2-3 tablespoon ghee
  • 1 ½ onion, sliced into wedges
  • ½ teaspoon cinnamon
  • ¼ teaspoon bharat spice
  • Salt, to taste

Notes from Rouba

  • Letting the pearl couscous soak before cooking helps it stay tender.
  • Ghee adds richness, but you can swap it for butter or olive oil.
  • Freezing in portions makes meal prep easier for Ramadan.
  • Use frozen moghrabieh portions in salads for quick meals.
  • Try serving moghrabieh in wraps for a unique way to enjoy it.

 

Freezer Prep Option:

  • Double or triple the quantities for batch cooking.
  • Follow steps 1, then portion into bags or containers and freeze.
  • This recipe makes 2 portions. Adjust the ingredients when cooking accordingly; you probably only need half of the ‘Cooking the Dish’ ingredients.
  • When ready to cook, defrost one portion and continue from step 2.

 

Method

Prepare the Moghrabieh:

Soak the pearl couscous in water for about an hour. Drain, rinse, and transfer to a pot.

Add fresh water to the pot along with the cinnamon stick, bay leaves, and cloves. Bring to a boil and cook for about 20 minutes until tender.

Mix the cooked moghrabieh with the cooked chickpeas.

To Cook and Serve:

In a pan, melt the ghee and sauté the sliced onion until softened but not browned.  Add the moghrabieh and chickpea mixture, tossing everything together. Season with salt, cinnamon, and bharat, stirring to coat evenly.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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