Moghrabieh

Cook Time 1 hour 5 minutes

Servings 6

Ingredients

1.4kg whole chicken
3 tsp baharat (Lebanese 7 spice mix)
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp Black pepper
1 tsp ground cardamom 
1/2 tsp ground clove 
1/2 tsp ground nutmeg 
2 bay leaves 
10x shallots (small onions)
Salt to taste
1 cup dried chickpeas 
2L water to cover
500g couscous
1 tsp baharat (Lebanese 7 spice mix)
2 tbsp butter

Method

Prepare the spice mix by lightly roasting whole spices in a dry pan, then grind them in a spice grinder until powder forms. Alternatively, you can also use a pre-made Lebanese spice mix.
Place chicken in the bowl of the Cook4me touch. Add the Lebanese spice mix, bay leaf, shallots, chickpeas, water and salt to taste. 
Put the Cook4me touch on manual mode, and select express pressure cook for 45 minutes.

Meanwhile, soak pearl couscous in hot water for at least 30 minutes. 
Once finished, remove the chicken and place it in a separate bowl, pour the stock with chickpeas in another bowl leaving approximately 200 ml of stock in the base, this will be used to steam the couscous. 
Place pearl couscous in the steamer basket of the Cook4me touch, sprinkle the spice mix and mix through.
Dollop butter all over the couscous. 
On manual mode, select express pressure cook on the Cook4me touch for 20 mins.
Meanwhile, shred the chicken off the bone and place it back in the stock with chickpeas.
Once finished, stir pearl couscous around to ensure an even coating with butter.

Serve in a bowl with pearl couscous at the base, topped with chicken and chickpea broth.