Prep Time: 5 Minutes | Cook Time: 30
Ingredients
• 500g dry pearl couscous
• 1 Golden Son spice sachet
• 275g French shallots, peeled
• 1 can chickpeas, rinsed
• Olive oil + butter
Directions
- Boil moghrabieh in salted water for 10–15 mins, drain.
- Sauté onions in oil + butter until golden.
- Add chickpeas + spices. Stir in cooked moghrabieh.
- Simmer and enjoy!