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Instant Pot Moghrabiyeh

Some foods bring back such vivid memories. When I think about Moghrabiyeh, I’m transported to my Tayta’s dining room, with cousins aunts and uncles all sitting around massive bowls of Moghrabiyeh.

This one is one of my favorite winter dishes because you pour the oniony chicken broth and chickpeas over the couscous.

Instant Pot Moghrabiyeh

Instant Pot Moghrabiyeh {Pearl Couscous and Chicken}

Ingredients

  • 2 cups dry pearl couscous
  • 2-3 chicken breasts
  • 2-3 chicken drumsticks
  • 4 small onions, peeled and kept whole
  • 2 cans chick peas, drained 
  • 1 tablespoon ground caraway
  • 1 tablespoon seven spice
  • 5 cups chicken stock
  • salt, to taste

Directions

  1. Prepare the pearl couscous by boiling water, then adding in the couscous and boiling until tender — think boiling pasta. Drain and set aside. OPTIONAL: in a large skillet, sautéed the couscous with butter, olive oil and salt, a pinch of caraway powder and cumin.
  2. Set your Instant Pot to Sauté mode, add olive oil and the whole onions and sauté until browned. Turn off sauce mode.
  3. Add the chicken, seven spice, caraway powder and chicken stock. Pressure cook on high for 20 minutes.
  4. Manually release the pressure, and keep on warming. Stir in the chickpeas and keep warm for 10 minutes before serving.