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Chicken and Couscous (Magrabeyeh) Recipe

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This recipe for Chicken and Couscous (Magrabeyeh) is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(You can use beef, pork or chicken)
1 whole chicken cut into 8 pieces
2 lbs couscous (large grain) or box of ronzoni mini pasta # 44
1 16 oz can of chick peas (washed and drained)
1 small bag pearl onion peeled (or frozen)
1 tsp cumin
2 bay leaves
1 stick of cinnamon
1 dash of black pepper
2 tsp salt or to taste
4 tbs butter
Directions:
Directions:
Wash the chicken, cover it with water and boil it with the cinnamon, salt, onion, black pepper and bay leaves. Bring to a boil and cook until the chicken is fully cooked and tender. Use the same broth to cook the couscous. In a separate pot, add butter and sauté the couscous for 2 min. Add 6 cups of chicken broth and butter to the couscous, stir, then add the chickpeas. Lower the heat to simmer until the pasta absorbs all the broth, add more broth if needed. Reserve the rest of broth. Clean the chicken from bones and take out the bay leaves and the stick of cinnamon. In a large serving plate, scoop the couscous onto plate and top it with chicken pieces with a few spoonfuls of broth on top. Dash of cumin over the top.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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