Lebanese Caraway Couscous with Chicken

Name: Lebanese Caraway Couscous with Chicken (Moughrabiyeh ma Djeaj (mough-ra-bee-yee ma djeaj))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 1 (15- or 16-ounce) can garbanzo beans, drained; 1 cup frozen pearl onions; 2 tablespoons apple cider vinegar; 3 pounds split chicken breast; 4 teaspoons salt; 1 cup diced yellow onion (1 inch); 1½ teaspoon ground caraway; ½ teaspoon ground cinnamon; 3 cups hot reserved broth; 2 tablespoons extra-virgin olive oil; 1 (3- to 4-inch) stick cinnamon; 1½ cups moughrabiyeh (Lebanese couscous); ½ teaspoon whole black peppercorns; 2 cups reserved broth; 1½ cups water; 1 teaspoon whole allspice berries; Moughrabiyeh, found in specialty markets or online.; ⅛ teaspoon each of ground caraway and cinnamon for garnish; 2 cups diced yellow onion (1 inch); 1 tablespoon butter; ⅛ teaspoon ground cinnamon; ½ teaspoon and ⅛ teaspoon ground caraway, divided; 1 rib celery (cut into 2-inch lengths); ¼ teaspoon and ⅛ teaspoon ground cinnamon, divided; 1 bay leaf; ¼ teaspoon salt

Moughrabiyeh ma Djeaj (mough-ra-bee-yee ma djeaj)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Lebanese couscous consists of larger dried beads made from flour, salt, and water, like pasta. These flavorful beads are steamed in a rich broth, then mixed with pearl onions and garbanzo beans. Freshly ground caraway and cinnamon complete this dish.

Ingredients

Specialty Ingredients

Moughrabiyeh, found in specialty markets or online.

Asia
Lebanon
Main course
Mediterranean
Spicy

Method

Prepare Ahead

This dish can be prepared up to 2 days in advance. Refrigerate the items separately until needed. Serve as directed.