Moughrabiyeh CousCous from Mandaloun Bistro

Manadaloun Bistro in Bingham Farms serves upscale, traditional Lebanese food. For more information, visit 
VIDEO: Executive Chef Malake Bitar joins us in the FOX 2 Cooking School to share her recipe for Moughrabiyeh CousCous. 
6 oz corn oil
bag of baby onions
2 lbs cous cous
one whole chicken (boiled)
4 oz caraway spices
4 oz cumin
2 oz salt
1 oz white pepper
boiled chick peas about a pound
First you put oil, then add the cous cous balls. Add the caraway. Add the cumin. Add the salt. Then add the white pepper. Add the chickpeas. Add five cups of water (16oz), and finally add the chicken. Leave to simmer for half hour. After half hour, on the side fry the baby onions and put on top before serving.
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