Moghrabieh (Lebanese couscous)

Moghrabieh – Lebanese Couscous with Chicken and Pine Nuts

Moghrabieh is a traditional Lebanese recipe that combines the pleasant texture of large couscous with the rich flavors of chicken and roasted pine nuts. This dish, often served on special occasions, can be easily made at home, providing a delicious and comforting meal. Additionally, it is a simple and quick recipe, perfect for a family dinner or a gathering with friends. Let's begin!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients:
- 250 g moghrabieh (large couscous)
- 500 g chicken breast, diced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 50 g pine nuts
- 1 liter chicken broth (or warm water)
- Fresh parsley, for garnish

Instructions:

1. Start by preparing the ingredients. Rinse the chicken breast under cold water and cut it into uniform cubes so that it cooks evenly. Finely chop the onion and garlic.

2. In a large skillet, add 1 tablespoon of olive oil and heat it over medium heat. When the oil is hot, add the pine nuts. Toast them for 1-2 minutes, stirring constantly, until golden. Be careful, they can burn quickly, so do not leave them unattended! Remove the pine nuts from the skillet and set them aside.

3. In the same skillet, add the chicken cubes and brown them for 5-7 minutes, until golden on all sides. Add the onion and garlic, continuing to cook until the onion becomes translucent.

4. Season the chicken with cinnamon, cumin, salt, and pepper. These spices add a warm, exotic note to the dish. Mix well to distribute the flavors.

5. Pour the chicken broth into the skillet, bringing everything to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes, covering the skillet with a lid.

6. Meanwhile, prepare the moghrabieh. In another pot, add the couscous and pour the hot broth (or warm water) over it. Cover the pot and let it swell for 10-15 minutes. After the moghrabieh has absorbed the liquid, use a fork to fluff it up.

7. When the chicken is cooked and the flavors have melded well, add the moghrabieh to the skillet with the chicken and gently mix everything together so that the ingredients combine evenly.

8. Finally, sprinkle the toasted pine nuts on top and garnish with freshly chopped parsley.

Serving:
Moghrabieh can be served warm, alongside a fresh vegetable salad or even with Greek yogurt for a creamy contrast. This dish is perfect to enjoy in the company of loved ones, bringing a touch of Lebanese culture to your kitchen.

Variations:
For a vegetarian version, you can replace the chicken with seasonal vegetables cooked al dente, such as carrots, zucchini, or eggplant. You can also experiment with various spices such as turmeric or coriander to customize the flavor of the moghrabieh.

This dish is not only a hearty meal but also a culinary experience full of flavor. Try this easy-to-make recipe and enjoy an authentic Lebanese taste!