How to Make Maftoul – Traditional Palestinian Couscous

Cold weather comfort food varies across the world but shares one common thread: it’s soul-warming, heating your body from the inside out. And if you’re really lucky, it reminds you of home. When winter’s frigid weather nipped at the door and howled at the windows, in Upstate New York I grew up eating savory veggie-laden stews, flaky crusted pot pies, and roast chicken or beef pot roast served with mashed potatoes and gravy. My husband, growing up in the Middle East, enjoyed maftoul.

Maftoul, known as Palestinian couscous, is made of wheat. According to Canaan Fair Trade, “The wheat is boiled, sun-dried and cracked, and hand-rolled in freshly ground organic whole wheat flour, then steamed and sun-dried.” Like couscous, maftoul is traditionally cooked using special cooking equipment to steam it. Chickpeas are added to make it heartier, and onion to make it flavorful. Warm spices add depth and complexity to the dish.

I don’t have the special equipment for cooking this dish, so I make it using an easier method, very similar to the way I cook my rice. I start by melting down a good amount of onion into some ghee (clarified butter), which gives the dish a wonderfully nutty flavor. I add the maftoul and let it toast for a few minutes to let its own nutty flavor develop, and then I add hot stock, spices, and chickpeas. Once the stock is up to a boil, I cover the pot and turn the heat down to very low until the liquid is absorbed and the maftoul is tender.

When it comes to serving, the most common way to serve this dish is with a flavorful broth for spooning on top. If you used chicken stock to make the maftoul, it would be chicken broth, with pieces of boiled or roasted bone-in chicken; if you used beef or lamb stock, it would be beef or lamb broth with slow-cooked, falling-apart tender pieces of beef or lamb. Alternatively, to keep the dish vegetarian, maftoul can be served with a light tomato broth containing any veggies you like. Any way you make it, this dish is hearty and satisfying, and perfect for a night when nothing less than soul-warming will do.

What is Maftoul?

Maftoul is a traditional Palestinian couscous made from bulgur and whole wheat flour, giving it a coarser texture and a nutty flavor. Unlike the smaller North African couscous, maftoul grains are larger and more satisfying, perfect for absorbing the rich, spiced broth they’re cooked in. This dish is commonly served at family gatherings, paired with roasted vegetables or stewed meats.

Why You’ll Love This Recipe:

1. Flavor-Packed: The combination of cumin, coriander, cinnamon, and optionally, the 7 spices blend is fabulous.
2. Nutty and Satisfying Texture: Toasting the maftoul turbo-charges its nutty flavor, making it fluffier and more distinct than traditional couscous.
3. Versatile: Whether you serve it with roasted lamb or a simple yogurt garnish, this dish adapts beautifully to any accoutrements.

Key Ingredients and Their Roles:

• Maftoul: Provides the base and texture unique to this dish.
• Spices: Cumin, allspice, cinnamon, and coriander infuse the dish with warm, earthy flavors. The optional 7 spices blend can elevate it even more.
• Chickpeas: Adds protein and texture.
• Stock: A well-seasoned stock gives you a more flavorful maftoul. Chicken stock is traditional, but vegetable stock absolutely works for a vegetarian version.

Tips for Success:

• Toast for Flavor: Toasting the maftoul before cooking is essential. Don’t skip, okay?
• Season the Stock: If your stock is bland, the final dish will lack flavor. Be sure to taste and adjust seasoning. And if you get store-bought stock, make sure you get the one with the most flavor.

FAQs:

Q: What’s the difference between maftoul and Israeli couscous?
A: Maftoul is hand-rolled and coarser, with a nuttier flavor, while Israeli couscous is machine-made and has a chewier texture.

Q: Can I use 7 spices instead of individual spices?
A: Yes! Replace cumin and coriander with 1 ½ teaspoons of 7 spices blend for a traditional flavor.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock to restore moisture.

Some other favorite Middle Eastern dishes you should try:

Middle Eastern Style Red Lentil Soup

Middle Eastern Meatballs with Lime Yogurt and Orange Almond Couscous

Toum – Middle Eastern Garlic Sauce

Muhammara – Middle Eastern Roasted Red Pepper Spread

How to Make Maftoul: Palestinian Couscous

1. Prepare the Aromatics

• Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
• Stir in the garlic, cumin, coriander (or 7 spices, if using), allspice, and cinnamon. Cook for 1-2 minutes, stirring frequently until fragrant.

2. Toast the Maftoul

• Add the maftoul to the pot and stir to coat the grains in the spiced oil. Toast for about 5 minutes or until lightly golden and fragrant.

3. Add the Stock and Simmer

• Pour in the chicken or vegetable stock and stir well. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the maftoul has absorbed the liquid and is tender.

4. Add the Chickpeas

• Once the maftoul is cooked, stir in the chickpeas and allow them to warm through for 2-3 minutes.

5. Garnish and Serve

• Remove from heat and fluff with a fork. Garnish with yogurt (if using), fresh herbs, and a sprinkle of sumac. Serve warm.

Maftoul – Palestinian Couscous

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5 from 7 reviews

• Author: Faith Gorsky
• Total Time: 40 minutes
• Yield: Serves 6

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Description

The perfect Middle Eastern comfort food for cold weather. Unlike the smaller North African couscous, maftoul grains are larger and more satisfying, perfect for absorbing the rich, spiced broth they’re cooked in.

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Ingredients

Units USM Scale 1x2x3x

For the Maftoul:

2 cups (400 g) maftoul (Palestinian couscous)

2 tbsp olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

2 tsp cumin

1 tsp ground coriander (or 7 spices blend, optional—see recipe notes)

1 tsp ground allspice

1 tsp ground cinnamon

Salt and pepper to taste

4 cups chicken or vegetable stock (homemade or store-bought)

1 cup (200 g) chickpeas (cooked or canned, drained and rinsed)

For Garnish:

1/2 cup (120 g) yogurt (optional, for serving)

Fresh parsley or cilantro, chopped

Sumac, to sprinkle

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Instructions

1. Prepare the Aromatics

• Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
• Stir in the garlic, cumin, coriander (or 7 spices, if using), allspice, and cinnamon. Cook for 1-2 minutes, stirring frequently until fragrant.

2. Toast the Maftoul

• Add the maftoul to the pot and stir to coat the grains in the spiced oil. Toast for about 5 minutes or until lightly golden and fragrant.

3. Add the Stock and Simmer

• Pour in the chicken or vegetable stock and stir well. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the maftoul has absorbed the liquid and is tender.

4. Add the Chickpeas

• Once the maftoul is cooked, stir in the chickpeas and allow them to warm through for 2-3 minutes.

5. Garnish and Serve

• Remove from heat and fluff with a fork. Garnish with yogurt (if using), fresh herbs, and a sprinkle of sumac. Serve warm.

Notes

Stock: For this dish, I used a homemade lamb stock that I seasoned well with salt, pepper, Middle Eastern 7 Spice Mix, and several aromatics like carrot, celery, leek, onion, garlic, and parsley.

If you prefer to use store-bought stock, you can add additional salt, pepper, and Middle Eastern 7 Spice Mix to taste.

Serving: I served this with a lamb broth that had tender pieces of slow-cooked lamb to spoon on top.

• Prep Time: 5 mins
• Cook Time: 35 mins
• Category: Side Dish
• Method: Simmering
• Cuisine: Palestinian

Nutrition

• Serving Size: 240g
• Calories: 320
• Sugar: 2g
• Sodium: 580mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 0g