Moghrabiyah ( Lebanese Couscous )
MOGHRABIYEH
Ingredients:
-1/2 kg dried Moghrabiyeh
-200 grams of chickpeas
-1/2 kg of small peeled onions
-1 tbsp of Moghrabiyeh seasoning and cinnamon powder.
- salt to taste.
-1 tbsp ghee ( or more as desired ).
-1 tbsp of olive oil
Preparation:
1- in large pot boil the Moghrabiyeh, with a pinch of salt and 1 tbsp of oil until well done.
2- Drain it and wash with cold water.
3- boil the chickpeas (soaked all night) until well done then drain.
4- boil the onion for 3 minutes then drain, then slice them.
5- in a wide pan, warm the ghee and add the onion slices. Cook them until lightly browned.
6- Add the moghrabiyah and the chickpeas to the onions. Mix them well, and stir everything together for 2 minutes then add the salt and the seasoning.
5- serve it hot with pickles.
Notes:
*To know that the moghrabieh is well cooked, take a grain nd squeeze it.
*You may soak it all night without boiling it.
Ingredients:
-1/2 kg dried Moghrabiyeh
-200 grams of chickpeas
-1/2 kg of small peeled onions
-1 tbsp of Moghrabiyeh seasoning and cinnamon powder.
- salt to taste.
-1 tbsp ghee ( or more as desired ).
-1 tbsp of olive oil
Preparation:
1- in large pot boil the Moghrabiyeh, with a pinch of salt and 1 tbsp of oil until well done.
2- Drain it and wash with cold water.
3- boil the chickpeas (soaked all night) until well done then drain.
4- boil the onion for 3 minutes then drain, then slice them.
5- in a wide pan, warm the ghee and add the onion slices. Cook them until lightly browned.
6- Add the moghrabiyah and the chickpeas to the onions. Mix them well, and stir everything together for 2 minutes then add the salt and the seasoning.
5- serve it hot with pickles.
Notes:
*To know that the moghrabieh is well cooked, take a grain nd squeeze it.
*You may soak it all night without boiling it.
