Maftoul Salad

Name: Maftoul Salad
Prep time: 15 min
Cook time: PT-490433H45M53S
Yield: 2
Cuisine: Palestinian
Ingredients: 1 yam; 1 red onion; 1 beet (yellow or red); 1 cup of broccoli florets; ½ fennel head; ½ cup of cooked maftoul; 1-2 tablespoons of olive oil to use for baking the vegetables.; 2 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil; 1 teaspoon mustard; 1 teaspoon honey or maple syrup; Salt and pepper (adjust to taste)

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The fall maftoul salad is a celebration of autumn’s rich and comforting flavors, combining the heartiness of maftoul, or Palestinian couscous, with the warmth of seasonal vegetables.

As the weather cools and the leaves begin to turn, this salad offers a perfect blend of roasted sweet potatoes (yams) broccoli, beets, red onions, and crunchy fresh fennel, all tied together with a tangy maple mustard dressing.

Maftoul Salad in bowl, next to a plate with a fork with served with maftoul salad

This recipe is my version of a fall maftoul salad that was inspired by a maftoul salad developed by my friend Mai @almondandfig.

For the traditional maftoul recipe make sure to check my Maftoul (Palestinian Couscous) recipe. For other healthy vegan salads check my freekeh salad, or quinoa salad with black beans.

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What is Maftoul?
Equipment
Ingredients
Instructions
Variations
Substitutions
Storage
Frequently Asked Questions
More Delicious Salads
Maftoul Salad

What is Maftoul?

Traditionally, maftoul, or "Palestinian couscous," is made from hand-rolled bulgur wheat, water, whole wheat flour, and all-purpose flour.

The traditional way of preparing maftoul involves several steps, including the labor-intensive task of hand-rolling the grains, which are steamed before serving.

The word maftoul مفتول comes from the Arabic word “fa-ta-la”, which means “to twist” or “to turn”. Refers to the process of how maftoul is made.

Maftoul is traditionally cooked and served with a chicken chickpeas stew and onions sautéed in clarified butter to add flavor. Some spices are added to give this simple dish depth and complexity.

It’s known that couscous originated in North Africa, Tunisia, Algeria, Mauritania, and Morocco. The process and ingredients of making couscous differ, including the stew. For instance, Tunisian cuisine called kousksi includes various vegetables cooked with stew, such as carrots and potatoes.

Within the Palestinian cuisine, there are also differences in the stew making, in the southern part of the West Bank where this dish is called marma’oon the stew base includes tomato sauce mixed with vegetables.

Some also call this dish mughrabiyeh referring to the name of the country Maghreb (Morocco), where it originated.

Equipment

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Small Pot - For cooking maftoul
Baking sheet - For baking the vegetables.
Large Bowl - For mixing all the ingredients.

Ingredients

Maftoul - I'm using a dried package, which can be found at any Middle Eastern grocery store. The pearls are small and wheat colored rather than tiny pasta pearls.
Beets - I'm using yellow beets, they have a slightly different flavor than red, but you can use either with this recipe.
Broccoli - Roasted broccoli adds a nice grilled crunch to the salad.
Red Onions - I like to use red onions with this salad.
Yams - The sweetness from the yams brings so much flavor to the overall taste of this salad.
Fennel - Fresh fennel gives this salad a crunchy texture.

Dressing Ingredients

Balsamic Vinegar - Balsamic vinegar has a natural sweetness balanced with a subtle tang. This makes it an excellent complement to roasted fall vegetables.
Extra Virgin Olive Oil - Olive oil has an earthy and rich flavor that compliments the ingredients in this fall salad.
Mustard - A small amount of mustard brings so much flavor to this dressing, it provides a sharp tangy flavor, which helps balance the overall taste of the salad.
Maple Syrup - Maple syrup adds a rich, natural sweetness that helps balance vinegar's tartness and mustard's sharpness.
Sea Salt
Black Pepper

Instructions

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Veggies on a baking sheet before grilling: Yams, broccoli, red onions, and beets wrapped in a foil.

Step 1 | Cut all the vegetables and place them on a baking sheet. Drizzle some olive oil, and sprinkle salt and pepper. Beets take longer to cook, for best results, wrap them in foil

Veggies grilled on a baking sheet: Yams, broccoli, and red onions.

Step 2 | Place in a preheated 400°F (200°C) for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.

Step 3 | In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper until well combined.

Step 4 | In a large mixing bowl, combine the cooked maftoul, roasted yams, broccoli, red onions, sliced fennel, and beets.

Maftoul Salad in bowl, a small pitcher with dressing next to it

Step 5 | Pour the dressing over the salad and toss gently to combine.

Variations

For a Protein Boost: Add grilled chicken, roasted turkey, or baked tofu for a heartier salad.
Chickpeas or white beans can add plant-based protein.
Mix in some baby spinach, arugula, or mixed greens to make the salad even more nutritious.
Add nuts: toasted slivered almonds pair well with this combination.
Add dried cranberries, raisins, or Pomegranate seeds.
Crumbled feta cheese can be added on top.
Add a bit of orange juice or lemon juice for a citrusy twist.

Substitutions

Substitute maftoul with quinoa, farro, or barley for a different grain base.
Replace with other fall vegetables like butternut Squash, acorn squash, or pumpkin.
Substitute broccoli with Brussels sprouts or kale.
Replace maple syrup with honey or agave syrup.

Storage

Transfer the salad to an airtight container. Store in the refrigerator for 3 to 4 days. The salad will stay fresh, but the vegetables might lose some crispness, and the maftoul may absorb some of the dressing, making it softer.
For best results store ingredients without added dressing. All ingredients can last in the fridge in an airtight container for up to 5 days.
Dressing once mixed can be stored in the fridge in a sealed jar for up to 5 days.

Frequently Asked Questions

1. What is the difference between maftoul and couscous?

Maftoul is also known as moghrabiyeh in Lebanon and Syria because the recipe was adapted from Moroccan couscous, which is why maftoul is also known as Palestinian couscous. Instead of the semolina and durum used in couscous, maftoul uses bulgur and wheat flour.

2. What do I look for in a good quality Palestinian maftoul?

Look for a Palestinian brand, which can be found at a Middle Eastern grocery store. The pearls are small and wheat colored rather than tiny pasta pearls.