Moghrabieh, known as “Lebanese couscous,” is paired here with juicy, pan-seared chicken and pearl onions, seasoned with toasty cinnamon and sweet cloves. This traditional Middle Eastern dish is rich in vitamins and minerals, and is a comforting way to warm up on a winter night.
1 (2–3 pound) whole chicken
3 teaspoons salt, divided
1 teaspoon black pepper, divided
1 teaspoon Lebanese 7-spice blend
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 (2-inch) cinnamon stick
2 bay leaves
1 teaspoon whole cloves
2 cups peeled pearl onions
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 (15-oz.) can chickpeas, drained and rinsed
2 cups dry moghrabieh
2 cups dry pearl couscous
1. Sprinkle the chicken with 1 tsp. of the salt, ½ tsp. of the pepper, and the 7-spice blend.
2. Heat 2 tbsp. of the olive oil in a large Dutch-oven pot over medium-high heat.
3. Add the chicken, breast side down and cook for 4 minutes, until golden brown.
4. Turn the chicken over and cook for 4 minutes more, until golden on both sides.
5. Add enough water to cover the chicken, then add the garlic, cinnamon stick, bay leaves, and cloves.
6. Cook the chicken uncovered for 30 minutes, removing any fat that rises to the surface with a spoon.
7. After 30 minutes, add the pearl onions, stir to combine, and cook the chicken for another 15 minutes.
8. Whisk the cinnamon, cumin, and remaining ½ tsp. pepper together in a bowl. Set aside one-quarter of the cinnamon mixture.
9. Add the remaining three-quarters of the spice mixture and the chickpeas to the chicken. Cook for another 10 minutes, then add the remaining 2 tsp. salt.
10. Fill another pot with water and bring to a boil over medium-high heat. Add the dry moghrabieh and cook for 15–20 minutes, until tender.
11. Place the pearl couscous over medium-low heat and cook, stirring, for 3–4 minutes, until fluffed up.
12. Drain the pearl couscous, then return it to the pot and add the remaining ¼ cup olive oil and the reserved seasoning mixture.
13. Add a few ladles of the chicken broth to the moghrabieh and continue to cook for 7–10 minutes more, allowing the pearl couscous to absorb the chicken flavor.
14. Divide the moghrabieh among six serving bowls, adding a few ladles of the chicken broth. Add some of the chicken, onions, and chickpeas to the moghrabieh in each bowl. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.
NUTRITION • per one serving •
Calories 650 —
Total Fat 34 g 43%
Saturated Fat 8.1 g 40%
Polyunsaturated Fat 1.7 g —
Monounsaturated Fat 7.3 g —
Trans Fat 0.2 g —
Cholesterol 50 mg 17%
Sodium 360 mg 16%
Total Carbohydrates 50 g 18%
Dietary Fiber 10 g 36%
Total Sugars 4 g —
Protein 38 g 76%
Vitamin A — —
Vitamin C 2 mcg 4%
Vitamin D 0.2 mcg —
Potassium 363 mg 8%
Calcium 81 mg 6%
Iron 2 mg 10%
This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here