Lebanese Moghrabieh made from durum wheat is a delicious food that is mainly used in Middle Eastern and Lebanese cooking. These big pearls of wheat are somewhat similar to Couscous. Once soaked, Moghrabieh can easily be served hot or cold and can be added into a range of delicious salads, used instead of rice in yummy mixed vegetable risottos, combined into a tasty soup or even used to accompany vegetables, meat, fish or chicken dishes. 
Moghrabieh pearls are a wonderful food that have the ability to retain most of their flavours and aromas, once seasoned, adding  tremendous tastes and soft  chewy textures  to a range of yummy dishes.Mograbieh, also known as Lebanese couscous, is a unique and versatile ingredient in Middle Eastern cuisine. These tiny, pearl-shaped grains are larger than traditional couscous and have a delightfully chewy texture. Made from durum wheat semolina, mograbieh readily absorbs flavors, making it a fantastic addition to a variety of dishes.

Here are some of the reasons why mograbieh is a must-try:

• Unique Texture: Mograbieh's larger size gives it a satisfyingly chewy texture that sets it apart from regular couscous.
• Flavor Absorption: These little pearls are excellent at soaking up the flavors of broths, sauces, and spices, enhancing the overall taste of your meal.
• Versatility: Mograbieh can be used in a multitude of ways, from hearty stews and soups to refreshing salads and side dishes.
• Nutritious: Made from durum wheat semolina, mograbieh provides a good source of carbohydrates and some protein.