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Instant Pot Moghrabiyeh (Maftool)

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6

Ingredients

For the Couscous:

  • 3 cups dry pearl couscous maftool
  • 2 tbsp butter
  • 1 tbsp ground caraway
  • ½ tsp cumin
  • Salt to taste

For the Chicken & Broth:

  • 1 whole chicken cut into pieces or 3 chicken breasts + 3 drumsticks/thighs
  • 4 small onions peeled and kept whole
  • 2 cans chickpeas drained
  • 2 tbsp ground caraway
  • 1½ tbsp seven spice
  • 6 cups chicken stock or enough to cover the chicken
  • Olive oil for sautéing
  • Salt to taste

Instructions

Cook the Maftool (Couscous):

  • Bring a large pot of salted water to a boil. Add the pearl couscous and cook until tender, like pasta (about 10–12 minutes). Drain well.
  • Sauté for Extra Flavor:
  • In a skillet, melt butter and stir in caraway and cumin. Add the drained couscous and sauté for 1–2 minutes. Set aside.

Brown the Onions:

  • Set the Instant Pot to Sauté mode. Add olive oil and brown the whole onions until golden.

Add Chicken and Spices:

  • Turn off Sauté mode. Add chicken pieces, caraway, seven spice, salt, and chicken stock. Stir gently to combine.

Pressure Cook:

  • Close the lid, set to Sealing, and pressure cook on High for 20 minutes.

Add Chickpeas:

  • Carefully release the pressure manually. Stir in the chickpeas and set the Instant Pot to Keep Warm for about 10 minutes to let the flavors blend.

Serve:

  • Spoon the couscous into deep bowls, then ladle the chicken, chickpeas, onions, and broth over top. Serve very warm for the coziest experience.

Notes

Tips

  • Bone-in chicken adds more flavor to the broth.
  • Don’t skip the caraway — it’s the signature spice of Moghrabiyeh.
  • You can thicken the broth slightly by simmering on Sauté for a few extra minutes after pressure cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water.
 
Author's Note: This recipe is inspired by my grandmother’s traditional Moghrabiyeh, a winter staple in our family. While she used to cook it slowly on the stove, this Instant Pot version captures the same rich flavor in a fraction of the time — proof that comfort food can fit into modern life.