Maftoul

The Quirky Foodster Team

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Servings

Ingredients

Maftoul (Palestinian pearl couscous) — 450 g (1 lb)
Cooked chickpeas — 170 g (6 oz)
Onion, chopped — 1
Ground cumin — 2 tsp
Cinnamon — 1 tsp
Olive oil — 3 tbsp
Chicken or vegetable stock — 720 ml (24 fl oz)
Salt and pepper — to taste

Method

Heat the olive oil in a pot and sauté the onion until softened.
Add the cumin and cinnamon, cooking briefly.
Add the maftoul, stirring to coat in the spiced oil.
Add the stock, bring to a boil, then reduce to a simmer.
Cover and cook for 20–25 minutes, stirring occasionally, until the maftoul is tender and has absorbed the liquid.
Stir in the cooked chickpeas and season with salt and pepper before serving.

Introduction: Hand-rolled pearl couscous simmered with chickpeas and warm spices, a distinctly Palestinian grain dish and beloved side.

Cultural Background: Maftoul, larger and more textured than standard couscous, is traditionally hand-rolled from bulgur and flour, a labour-intensive process reflecting generations of Palestinian culinary skill passed down through families.

Tips: Stir occasionally during cooking to prevent the maftoul from sticking together in clumps. Toast the maftoul briefly in the spiced oil before adding liquid for a deeper, nuttier flavour.

Variations: Serve with braised chicken or lamb on top for a more substantial main course version. Add a handful of toasted almonds for extra texture.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of stock, stirring, until warmed through.

FAQs:

Q: What is maftoul?

A: A distinctly Palestinian pearl-shaped grain product, traditionally hand-rolled from bulgur wheat and flour, larger and more textured than standard couscous.

Q: Can regular couscous be substituted?

A: Maftoul has a distinct chewy texture that regular couscous doesn't replicate, though pearl couscous is the closest common substitute.