Description
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.
Ingredients
Scale
- 1 yam
- 1 red onion
- 1 beet (yellow or red)
- 1 cup of broccoli florets
- 1/2 fennel head
- 1/2 cup of cooked maftoul
- 1-2 tablespoons of olive oil to use for baking the vegetables.
Dressing
- 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)
Instructions
- Peel the yam and slice it into a round shape.
- Peel onion and slice into wedges.
- Cut broccoli into smaller florets.
- Cut the bottom and top of beet and wrap in foil
- Place all vegetables on a baking sheet.
- Drizzle some olive oil over the vegetables.
- Place baking sheet in a preheated 400°F (200°C) and bake uncovered for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Keep beet wrapped in foil and bake for another 30 minutes.
- Meanwhile, prepare dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper until well combined.
- Cook maftoul separately, following bag instructions (or see instructions below).
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Once the beet is soft (you can test it with a fork), remove it from the oven. Let it cool, then unwrap it; the skin will have softened and can be easily peeled. Slice the beet into cubes and set aside.
- Cut the fennel head into half, wash and cut the bottom and top, slice into wedges, and set aside. Keep the second half wrapped in the fridge for future usage.
- In a large mixing bowl, combine the cooked maftoul, and roasted vegetables: yams, broccoli, red onions, beets, and sliced fennel.
- Pour the dressing over the salad and toss gently to combine.
Cooking Dried Maftoul
- Wash and rinse maftoul.
- To provent maftoul from sticking add 1 teaspoon of oil at the bottom of the pot.
- Add maftoul and saute for 1 minute.
- Pour hot water over maftoul: 1 and ⅓ cups of boiled water per 1 cup of dried maftoul.
- Once it starts boiling, lower the heat and cover.
- Let it cook for 10-15 minutes.
- Once ready, fluff with a fork.