Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes and ways to veganize traditionally meat-based classics. In this installment, Waseem shares his recipe for a delicious Moghrabieh.
Table of Contents
With the cold days sneaking upon us, it’s time to turn to soups & stews to welcome the season. Make it worthwhile with this loaded cozy Moghrabieh. My vegan take on the popular Lebanese Chicken Couscous Stew. It’s quick and easy to make, and great for meal prep too!
What Is Moghrabieh (Chicken Couscous stew)?
It’s not only the name of the dish, but also the name of the main ingredient: couscous. The word “Moghrabieh” means “from the Maghreb”. Referring to the Maghreb region (in Arabic), where couscous was first cultivated. It includes some of the Arab countries like Morocco, Tunisia, Algeria, and Libya.
While this is a popular Lebanese couscous stew, there are other recipes from the Arab cuisine with similar flavours. Like Palestinian Maftoul (another word for pearl couscous, and the name of the dish). There are a variety of sizes and textures for couscous. In general, Moghrabieh is the large pearl couscous (not the fine/small grain).
Ingredients You’ll Need
- Couscous: Pearl couscous (white or brown). Do not use small grain/fine couscous.
- Mushrooms: Oyster mushrooms to replace chicken texture. Shredded into thick slices.
- Onions: Small onions (or shallots) work best for bite-size pieces. Caramelized then boiled inthe stew.
- Chickpeas: Canned chickpeas, rinsed and drained, then stewed in flavoured broth.
- Broth: Vegan chicken broth for authentic flavours. Vegetable broth works as well, with additional spices.
- Spice Mix: Seven spices, Caraway, Cumin, Cinnamon, Salt & Black Pepper. Makes a hearty cozy flavour combo.
- Cinnamon, Bayleaves, and Cloves: Used to flavour the stew. Remember to remove before serving.
Along with some vegan butter and olive oil to cook the ingredients.
How to Prepare the Recipe
There’s only about 10 minutes of prep time in this recipe. Shredding the oyster mushrooms into thick slices, and peeling/cutting the shallots into bite-size pieces. As well as rinsing a can of chickpeas and draining the liquids before adding to the stew.
How To Make This Moghrabieh
This recipe comes together in 2 main parts. Alternating between the two pots, starting with the couscous, while working on the stew as it cooks.
Making the Couscous
Cook the couscous in boiling chicken-less broth first. Once done, strain the broth into a bowl to use later in the stew. Return the couscous back to the pot (off heat) with vegan butter and spice mix. Mix to combine and cover with lid for 10 minutes to absorb flavours.
Cooking the Stew
While the couscous is cooking, work on the mushrooms and caramelizing the onions. Add the thick slices of shredded oyster mushrooms to a hot pot. Press down with spatula – cooking for a few minutes to release all liquids. Add oil and spices, then toss in the onions to caramelize on both sides. Stir in the chickpeas with more spices, then cover with reserved broth (from the couscous), along with cinnamon stick, bayleaves, and cloves. Bring to simmer to finish cooking, and it’s ready to serve.
Moghrabieh (Vegan Chicken Couscous Stew) – Recipe Card
Moghrabieh (Vegan Chicken Couscous Stew)
Ingredients
- 4 cups vegan chicken broth
- 1 cup pearl couscous - white or brown
- 1 tbsp vegan butter
- 100 g oyster mushrooms
- 3 tbsp olive oil
- 6 small onions / shallots
- 1 can chickpeas - rinsed & drained
- 1 cinnamon stick
- 3 bayleaves
- 3 cloves
Spice Mix
- 1 tsp seven spices
- 1 1/2 tsp caraway
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Make the couscous. Add the broth to a medium pot and bring to boil over high heat. Stir in the couscous and turn the heat down to medium-low. Cover with a lid and cook for 15 minutes, until soft & tender to the bite. Strain out the broth into a bowl to use later. Return the couscous back to the pot (off heat) with the vegan butter and 2 tsp of the spice mix. Mix to combine and cover with a lid for 10 minutes.
- Cook the mushrooms. Shred each oyster mushroom into thick slices. Add to a hot pot over medium heat - with no oil - and press down with a spatula, cooking to release all moisture from the mushrooms.
- Prepare the onions. Cut in half and peel the outer layers. Chop off both ends, keeping the onions intact. Add the oil to the pot of mushrooms along with 2 more tsp of the spice mix. Stir and add the onions/shallots to caramelize for 5 minutes on both sides.
- Add the chickpeas with remaining spice mix. Stir and cook for a couple of minutes to cover each piece in oil and spices.
- Make the stew. Add the reserved strained broth to the pot. Add the cinnamon stick, bayleaves, and cloves. Top it off with water to cover the chickpeas. Bring to boil then turn heat down to medium-low. Cover with a lid and cook for 10 to 15 minutes, until chickpeas are soft. Remove the cinnamon stick, bayleaves, and cloves.
- To serve - fluff the couscous with a fork and scoop out into a bowl. Add a ladle of the stew on top. Garnish with parsley and enjoy.
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More Delicious Vegan Recipes
- Burghul bil Kousa (Zucchini Bulgur Pilaf)
- Vegan Tahini Date Cake
- Vegan Kibbeh (Lebanese Stuffed “Meatballs”)
- Vegan Coconut Semolina Cake
Connect with Waseem on Instagram and find more recipes at PlantBasedArab.com.
