Moghrabieh is the Lebanese dish of large couscous pearls served with chicken and chickpeas.
The pearls are made from durum-wheat semolina and rolled much larger than North African couscous, typically measuring about 5–6 millimeters across. In Lebanon, moghrabieh refers both to the pearls and to the finished dish. Chicken, chickpeas, pearl onions, and a richly seasoned broth form its classic combination.
The broth is commonly flavored with cinnamon, caraway, cumin, and black pepper, giving the dish a warm, aromatic character. It is often prepared for family gatherings and festive meals, with the chicken arranged over the pearls and the broth spooned around or alongside them.
Moghrabieh is related to other Levantine grains such as Palestinian maftoul, but they are not always made from the same ingredients or shaped in the same way. It is also different from bulgur pilaf and freekeh, which use cracked or roasted wheat rather than rolled semolina pearls. The name refers to the Maghreb, reflecting the dish’s couscous connection.