Description
Hearty Palestinian couscous, perfect for a chilly evening. Larger grains soak up the flavorful spiced broth.
Ingredients
Units
Scale
- 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
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- Salt
- Pepper
- 4 cups (946 ml) chicken or vegetable stock
- 1 cup (200 g) chickpeas
- 1/2 cup (120 g) yogurt
- Fresh parsley or cilantro, chopped
- Sumac
Instructions
- 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, allspice, and cinnamon. Cook for 1-2 minutes, stirring frequently until fragrant.
- Toast the Maftoul
- Add the maftoul to the pot and stir to coat the grains in the spiced oil. Toast for about 5 minutes until lightly golden and fragrant.
- 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.
- Add the Chickpeas
- Once the maftoul is cooked, stir in the chickpeas and allow them to warm through for 2-3 minutes.
- Garnish and Serve
- Remove from heat and fluff with a fork. Garnish with yogurt, fresh herbs, and a sprinkle of sumac. Serve warm.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- If you don’t have maftoul, you can substitute Israeli couscous, but cooking time may vary.
- Leftover Maftoul can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Palestinian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
- Cholesterol: 10