Ingredients
Serves 4-6
- 2 cups dried pearl couscous
- 1 can chickpeas
- 2 large onions cut into wedges, see note
- 1 heaped tablespoon ghee
- ½ teaspoon Lebanese 7spice
- 1 teaspoon ground cinnamon
- Salt & pepper to taste
Method
- In a medium sized pot bring 6 cups of water to a rolling boil. Add the pearl couscous & cook as you would pasta, until doubled in size for approx. 9 minutes or until al dente. Making sure to stir occasionally so they don’t stick. Drain a set aside.
- In a medium pan melt the ghee & add the onions. Once the onion has started to take on some colour throw in the couscous, chickpeas, spices & salt/pepper to taste. Give it a toss to warm through, approx. 5 minutes.
- Serve with fresh pita & your choice of pickles!
Notes:
- Pre packaged bags of Moghrabiya are readily available during the month of Ramadan at every Lebanese grocer. The bag is found in the refrigerator & includes the cooked couscous (which saves you boiling) the chickpeas & spices.
- You can swap the large onions for 4 baby onions or shallots
