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Moghrabieh, Lebanese Couscous
Moghrabieh is a type of Lebanese couscous, larger than traditional couscous, made of semolina dough rolled into pea sized balls. A much beloved traditional and very homely dish in Maghreb (Moghrabieh), is made with Lebanese couscous.
Cooking Moghrabieh:
In a deep pot add 2 lb Moghrabieh couscous with 5-6 cups of chicken broth, add 2 tbsp couscous spices, some salt to taste, cover and keep on low heat till couscous is tender. Once cooked, put on a serving dish served with pieces of cooked chicken, onions and chickpeas.
Cooking Moghrabieh:
In a deep pot add 2 lb Moghrabieh couscous with 5-6 cups of chicken broth, add 2 tbsp couscous spices, some salt to taste, cover and keep on low heat till couscous is tender. Once cooked, put on a serving dish served with pieces of cooked chicken, onions and chickpeas.
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Moghrabieh, Lebanese Couscous
Moghrabieh, Lebanese Couscous
Moghrabieh is a type of Lebanese couscous, larger than traditional couscous, made of semolina dough rolled into pea sized balls. A much beloved traditional and very homely dish in Maghreb (Moghrabieh), is made with Lebanese couscous.
Cooking Moghrabieh:
In a deep pot add 2 lb Moghrabieh couscous with 5-6 cups of chicken broth, add 2 tbsp couscous spices, some salt to taste, cover and keep on low heat till couscous is tender. Once cooked, put on a serving dish served with pieces of cooked chicken, onions and chickpeas.
Cooking Moghrabieh:
In a deep pot add 2 lb Moghrabieh couscous with 5-6 cups of chicken broth, add 2 tbsp couscous spices, some salt to taste, cover and keep on low heat till couscous is tender. Once cooked, put on a serving dish served with pieces of cooked chicken, onions and chickpeas.
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Description
Moghrabieh is a type of Lebanese couscous, larger than traditional couscous, made of semolina dough rolled into pea sized balls. A much beloved traditional and very homely dish in Maghreb (Moghrabieh), is made with Lebanese couscous.
Cooking Moghrabieh:
In a deep pot add 2 lb Moghrabieh couscous with 5-6 cups of chicken broth, add 2 tbsp couscous spices, some salt to taste, cover and keep on low heat till couscous is tender. Once cooked, put on a serving dish served with pieces of cooked chicken, onions and chickpeas.
Cooking Moghrabieh:
In a deep pot add 2 lb Moghrabieh couscous with 5-6 cups of chicken broth, add 2 tbsp couscous spices, some salt to taste, cover and keep on low heat till couscous is tender. Once cooked, put on a serving dish served with pieces of cooked chicken, onions and chickpeas.
