Moghrabieh Lebanese Chickpea Chicken Couscous

5 from 1 vote

Moghrabieh Lebanese Chickpea Chicken Couscous

How to make the best Moghrabieh recipe. Our easy healthy traditional Lebanese couscous features roast chicken, fragrant spices & squash.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Middle Eastern

Keyword: moghrabieh

Servings:

Calories: 886kcal

Equipment

measuring spoons
measuring cups
mixing bowl
baking sheet
Large pot
Wooden spoon

Ingredients

Chicken

2 lb Chicken legs (approximately 4)
2 tbsp olive oil
Salt & Pepper
1.5 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Ground Cinnamon
0.75 tsp Ground Turmeric
2 tsp Fennel Seeds crushed

Moghrabieh

3 tbsp Olive oil
2 Onions cut into wedges
2 tsp Kosher salt
1 tbsp Tomato paste
0.5 tsp White sugar
2 Carrots peele and sliced
400 g Butternut squash peeled, seeded, cut into chunks
1 14 oz can Cooked chickpeas
10 Garlic cloves sliced
3 cups Chicken stock
1 2/3 cup Fregola Pasta
2 tbsp Lemon juice
1/4 cup Parsley chopped

Instructions

Preheat oven to 425 F.
Place the chicken in a large bowl and add olive oil, 1 tsp salt, and generous grind of black pepper. Toss to coat, the transfer to a baking sheet lined with parchment paper, skin side up.
Put the cumin, coriander, cinnamon, turmeric, and fennel seeds into a small bowl and mix to combine. Sprinkle a quarter of the spice mix over the chicken. Roast for 45 minutes, or browned and cooked through.
To assemble the moghrabieh, while the chicken is roasting in the oven, put the oil in a large pot, and place over medium heat. Add the onions and salt and cook for 5 minutes, stirring every minute so they cook evenly.
Add the tomato paste and sugar and cook for one minute. Add the carrots and squash and cook for 3 minutes, stirring to ensure the vegetables cook evenly. Add the chickpeas, remaining spice mix, garlic and stock.
Bring to boil, then reduce the heat and cover with a lid. Cook on low simmer for 15 minutes, or until the vegetables are cooked through.
Make sure to reserve the stock, strain the vegetables and set them aside. Return the stock to the pot then add the pasta and bring to boil.
Decrease the heat to low, cover, and cook for 10 minutes, or until the pasta is al dente. Turn off the heat and set aside for 10 minutes, with the pot still covered.
Fluff the pasta with a fork and add vegetables to the pot, along with lemon juice and parsley.
Spoon the moghrabieh into a large and deep serving dish. Top with roast chicken legs, sprinkle with remaining parsley and serve hot.

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