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Middle Eastern Chicken With Moghrabieh Couscous

Middle Eastern Chicken With Moghrabieh Couscous Recipe

I bought some giant cous cous - Moghrabieh - and wasn't sure what to do with it. Moghrabieh is also known as Lebanese, Israeli and Giant Couscous. After looking for some recipes, I decided to throw caution to the wind and create my own dish based on what I'd read and what I like. The result was delicous, so thought I'd better write it down before I forget it. The Moghrabieh is like small round balls of pasta, rather than a grain, and so I cooked it like pasta.
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Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine Middle Eastern
Servings 2 serves
Calories 846.9 kcal

Ingredients
  

  • 4 -6 chicken drumsticks, skin removed
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 liter chicken stock
  • 1 teaspoon fennel seed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 roma tomatoes, diced
  • 1 cup israeli couscous (Moghrabieh)
  • 2 liters water

Instructions
 

  • Using spray oil or the olive oil, coat a heavy based casserole dish or pot and place on cook top.
  • When the oil is hot, add the chick drumsticks and cook for about 5 mins so that the chicken is turning a golden brown.
  • Add the onion, and continue cooking unitl the onion is translucent - about 5 minutes If either onion or chicken starts to burn, reduce the heat.
  • Add the fennel seeds, cumin and corriander and cook another minute.
  • Add the chicken stock and increase the heta if needed, so that the stock reaches boiling point, then turn down and simmer gently for 30 minutes.
  • While the chicken is cooking, add the Moghrabieh to a pot of boiling water and cook for about 15 minutes or until the Moghrabieh is cooked but not mushy. Drain and set aside.
  • After 30 minutes, add the tomato to the chicken and cook a further 15 minutes. If needed increase the cooking time if the chicken is not yet 'falling off the bone'.
  • Remove the chicken from the pot and remove chicken from the bone.
  • If the mixture is too watery at this stage, turn up the heat so that the remaining liquid reduces and thickens.
  • Return the chicken to the sauce once the right consistency has been achieved.
  • To serve, add the Moghrabieh to bowls and top with the chicken mixture.

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Nutrition

Serving: 1868gCalories: 846.9kcalCarbohydrates: 94.3gProtein: 53.5gFat: 26.8gSaturated Fat: 6.2gCholesterol: 133.5mgSodium: 882.7mgFiber: 6.7gSugar: 12g
Keyword < 60 Mins, Healthy, Low Cholesterol, Low Protein, One-Dish Meal
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