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.
The best large grained couscous I’ve found. I steam five times for ultimate tenderness and bounce. Delicious and not gummy.
P
Patricia Clark
Love it!
Thanks for having a fine selection of foods to choose from. For me, these items are hard to find! Nice to know you’re around. Also, Thank you for the phone call and email to make sure the order was just right.
The best large grained couscous I’ve found. I steam five times for ultimate tenderness and bounce. Delicious and not gummy.
P
Patricia Clark
Love it!
Thanks for having a fine selection of foods to choose from. For me, these items are hard to find! Nice to know you’re around. Also, Thank you for the phone call and email to make sure the order was just right.
