Mughrabiyih ( Lebanese Version Of Couscous)

Ingredients

2 cups of dried mughrabiyeh I used @ziyadbrand1 can of chickpea2 cups of onion pearls (or regular onions cut into quarters)2 tbsps of oil2 tbsps of butter2 tbsps of caraway1 tbsps of cinnamonSalt and pepper to taste

For The Chicken Broth

8 cups of water1 whole chicken (cleaned and dried probably)-cut into desired size.1 cinnamon stick4 cardamom pods2 bay leaves1 carrot1 onion1 celery stick(optional)Fried nuts for garnishing (optional)

Method

In a pot, heat your vegetable oil.Then, add your chicken pieces sear for 4 mins, flip them and sear for another 4 mins.Add the water to the chicken, add your broth ingredients and allow to boil for 30-40 min.Skim off any fat or white foam that might raise to the top.Meanwhile, in a separate pan, add your butter and the remaining oil.Add your onions, sauté until fragrant.Then, add the mughrabiyih pearls to the pot.Mix them gently, allowing the butter to coat all the pearls. Then, Add your chickpeasAnd broth to the mixEvery cup of mighrabiyih needs 2 cups of broth.Add your spices, and bring to a boil.Once it starts boiling, lower the heat, cover and allow to cook for 15-20 min.Before serving, add few tbsp of butter to the mughrabiyih and sauté it.Garnish with fried nutsServe with yogurt, broth and your pouched chicken.