Super Delish Moghrabieh (Vegan Lebanese Pearl Couscous)

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chicken pieces and brown on all sides, about 5-7 minutes.

Sprinkle in cinnamon, allspice, cardamom, cumin, salt, and black pepper; stir to coat the chicken.

Pour in vegetable broth and bring to a simmer.

Cover and cook for 20-25 minutes until chicken is cooked through.

Remove chicken and set aside; shred into bite-sized pieces.

Add moghrabieh to the pot and stir well.

Simmer uncovered for 15-20 minutes until moghrabieh is tender and liquid is absorbed.

In a separate pan, toast pine nuts over medium heat until golden, about 3-4 minutes.

Stir shredded chicken and chickpeas into the moghrabieh.

Adjust seasoning with salt and pepper to taste.

Serve hot, garnished with toasted pine nuts, chopped parsley, and lemon wedges.

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