Moghrabieh

800 g of dried moghrabieh ( kind of big couscous)
1 whole chicken of about 1.5 kg
600 g of lamb or beef meat cut into big cubes ( usually leg round meat , knuckle or flank) along with some bones
300 g of small onions
1/2 cup of soaked , chickpeas
200 g of margarine or butter
salt
pepper
white pepper
10 g cumin
20 g of caraway

Directions:
Brown the meat in some vegetable oil just before cooking it in 1.5 L of salted water, plus its bones, make sure you remove the scum while it cooks, cook apart the soaked ( overnight) chickpeas in a little water.
In another casserole , cook the chicken until well done , in salted water.
now in some of the water that you used to cook the meat , boil the small onions until done.
In a pan put the moghrabieh "balls" with some of butter or margarine and let golden brown for 1/2 an hour , while shaking the pan constantly, then add some of the cooking water of the meat and the poultry to the moughrabieh a little at a time, be careful not to overcook the balls or they may stick together. When the moghrabieh is just done add the rest of the ingredients except the meat and the chicken.
Adjust the seasoning and add the spices
Serve the moghrabieh in a deep plate , topping it with the meat and the chicken which you tear into small bite sized pieces
The remaining water that you used to cook both of the lamb meat and the chicken should be thickened with some cornstarch or flour and seasoned then served with the moghrabieh
garnish with chopped parsley.

For 6 servings