Difficulty: Medium

Preparation and resting time: 90 mins

For 2 people

Ingredients:

• 2 chicken thighs and 2 chicken breasts, cut into pieces 
• 300g pearl couscous (moghrabieh) 
• 10 small onions
• 250g cooked chickpeas 
• 50ml vegetable oil 
• 1 bay leaf 
• 1 tsp moghrabieh spices (or a mix of caraway, sweet pepper, and cinnamon) 
• 600ml water 
• Salt

Preparation:

1. Peel the onions and fry them in vegetable oil until golden brown and fully cooked. Set aside. 
2. In the same pan, fry the chicken pieces halfway through.
3. Add the bay leaf, hot water, spices, and salt to the chicken. Continue cooking until the chicken is done. 
4. Meanwhile, soak the pearl couscous in hot water for 15 mins.
5. Drain well and add the cooked chickpeas to the couscous. Cook over medium heat.
6. Gradually add the chicken broth until the couscous becomes tender. 
7. In a dish, serve the cooked couscous pearls with the chicken. 
8. Garnish with onions.

Enjoy!