Moghrabieh: keeping pearl couscous tender in a rich broth

COOK IT AT HOME

Chicken and Chickpea Moghrabieh

Large moghrabieh pearls need a longer simmer than tiny instant couscous. This home version builds a chicken broth, cooks the pearls separately in part of that broth, then combines them with chickpeas and onions. Separating the stages keeps the chicken from drying out while the grain finishes. Check the package because brands vary in pearl size and cooking time; the finished pearls should be tender with a little chew.

Makes

6 servings

Prep

25 minutes

Cook

65 minutes

Additional time

10 minutes resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 800 g bone-in chicken thighs, skin removed
• 1.5 litres water, plus up to 500 ml hot water to replenish broth if needed
• 1 medium onion, quartered
• 1 bay leaf
• 1 teaspoon fine salt, divided
• 400 g dried moghrabieh pearls
• 2 tablespoons olive oil
• 300 g small onions, peeled and halved if large
• 1 can chickpeas, 400 g, drained and rinsed
• 1 teaspoon ground caraway
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper

Step-by-step method

1. Place the chicken, water, quartered onion, bay leaf and 1/2 teaspoon salt in a large pot. Bring to a gentle simmer, skim any foam and cook partly covered for 30–35 minutes, until the chicken reaches 165°F/74°C in the thickest part away from the bone.
2. Lift the chicken onto a plate. Strain the broth, discarding the quartered onion and bay leaf. Top up the strained broth with hot water to make 1.5 litres. Measure 1 litre broth for the pearls and keep the remainder warm. When cool enough to handle, remove the chicken bones and tear the meat into large pieces.
3. Heat 1 tablespoon oil in a saucepan and add the moghrabieh. Stir for 2 minutes, then add the measured litre of hot broth. Simmer gently for 20–30 minutes, or according to the package, until the pearls are tender. Add reserved broth in 100 ml portions if the pan becomes dry before the pearls are cooked.
4. Meanwhile, heat the remaining oil in a wide pot. Add the small onions and cook over medium heat for 8–10 minutes, turning, until lightly golden. Add the chickpeas, caraway, allspice, cinnamon, pepper, remaining salt and 200 ml reserved broth. Cover and simmer for 10 minutes, until the onions are tender.
5. Fold the cooked pearls and chicken into the onion mixture. Add enough remaining broth to make the mixture moist but not soupy. Warm gently until the chicken is hot throughout, then rest off the heat for 10 minutes before serving.

Helpful tips & substitutions

• Do not substitute instant couscous without changing the cooking method. Its tiny grains absorb liquid almost immediately and will become mushy in this simmer.
• If your moghrabieh package specifies boiling in excess water and draining, follow that method, then combine the drained pearls with the onion broth at the end.

Storage & make-ahead

Refrigerate in shallow containers within 2 hours and use within 3 days. Reheat with a little water or broth until the chicken and pearls reach 165°F/74°C. Freeze portions for up to 2 months. Keep refrigerated foods at 40°F/4°C or below.

How to serve it

Serve with a crisp cucumber and tomato salad. The dish already contains chicken, chickpeas and grain, so a fresh vegetable side is usually enough.