Lebanese Couscous


Also known as Moghrabieh, Lebanese couscous is large, irregular-shaped pearl pasta made from semolina flour. This delicious, versatile grain is commonly enjoyed with vegetables and meat or cooked in soups and stews.

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Lebanese Couscous in Soup Print
Serves 4

  • 2 tablespoons olive oil
  • ½ small onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup Lebanese couscous
  • 3 cups stock (vegetable or chicken)
  • 1 tbsp. butter
  • 3 tbsp. chopped fresh parsley
  • 3 tbsp. chopped fresh coriander
  • 1 tbsp. chopped fresh mint
  • Rind of 1 lemon, finely grated
  • Juice of 1 lemon
  • Salt & pepper to taste
  1. In medium saucepan, heat olive oil and sauté onions and garlic until soft but not browned. In another saucepan, bring to boil 2 quarts water. Add couscous and cook for 5 minutes, then drain. Add stock and drained couscous to onion mixture. Bring to boil and then reduce heat to simmer and cook for 20-25 minutes, stirring regularly. The couscous should become tender and most of the liquid absorbed. Stir in butter, herbs, lemon rind and juice, salt and pepper. Add chunks of poached chicken or strips of grilled vegetables, if desired.

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