A traditional Lebanese moghrabieh (pearl couscous) recipe that taste amazing.
Moghrabieh is from the Arabic word Maghreb which translate to "West" which is where couscous originated from Africa. This recipe is my aunt’s version. This dish brings back beautiful memories, watching my aunt making the moghrabieh ( couscous pearls) from scratch, she would invite and cook this for the whole family to enjoy and full the house weigh the aromatics that are released.
4 cups Dry moghrabieh (pearl couscous)
1 lb pound boneless beef chuck, cut into 1-1/2-inch pieces
2 small Small onions
1 can Chickpeas
1 tbsp Ground cinnamon
2 tsp all spices
1 tsp Cumin
1 tsp ground caraway
Salt and pepper to taste
Place the meat in 5 cups water, salt and cinnamon in a medium saucepan, bring to the boil over high heat.
Reduce the heat and simmer gently for 1 hour, removing any scum from the surface, or until tender.
Peel onions and cut into slices. In a pot add water, boil until fragrant and set aside.
Wash chickpeas thoroughly and allow to drain, set aside.
In a large pot, cook Moghrabieh in boiling salt water for about 10-15 minutes(or until cooked) stir occasionally to avoid moghrabieh sticking. Set aside.
In a large bowl add all ingredients moghrabieh, chickpeas, onions, beef stew, and seasoning. Coat everything evenly
If Moghrabieh is a little dry add more beef broth. Serve hot.