It  is a much-beloved traditional dish in Lebanon and is considered a feasting type of meal to which many relatives or friends are  invited. It used to be made with both lamb shanks and chicken but nowadays most people prefer a streamlined version with only one or the other.

It can be purchased fresh in Beirut (at places like Al-Rashidi);  outside of the country,  it is sold dry  in any Middle-Eastern market.

It refers to both the grains and the finished dish. This dish involves  two main  steps: The first is to cook the chicken (or meat) and the onions and obtain a good bouillon which will be used to cook the moghrabieh grains. The second is to cook themoghrabieh grains in the bouillon.

It keeps very well in the fridge for several days without loss of flavor and can be reheated in the microwave.

The post Lebanese Pearl Couscous appeared first on COUSCOUS Day.

• medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (14 1/2 ounce) can chicken broth
• 1 (10 ounce) package frozen chopped spinach
• 1 (10 ounce) package couscous
• 3⁄4 cup fresh grated parmesan cheese
• 2 tablespoons lemon juice
• salt (to taste)
• fresh ground pepper (to taste)
• 1⁄2 cup chopped pecans, toasted

Directions

1. In a saucepan, cook and stir onion and garlic in hot oil until tender.
2. Add the broth and spinach; cook and stir frequently until the spinach thaws.
3. Bring mixture to a boil and stir occasionally.
4. Add in couscous; stir to combine.
5. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
6. Add remaining ingredients; stir to combine.
7. Serve immediately.

The post Western Asian Couscous with Spinach and Pecans appeared first on COUSCOUS Day.

• 3/4 cup water
• 1/2 cup uncooked couscous
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 large tomato, chopped
• 1/2 English cucumber, halved and thinly sliced
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 teaspoons olive oil
• 2 teaspoons minced fresh mint
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup crumbled feta cheese

Directions

1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon peel, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese before serving.

The post Couscous Tabbouleh with Fresh Mint & Feta ” Couscous Salad ” appeared first on COUSCOUS Day.