Maftoul, known as Palestinian couscous, is made of wheat. 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 tomato butternut squash, use as a sauce to make it flavorful. Warm spices add depth and complexity to the dish.
When it comes to serving, the most common way to serve it’s my mom’s way, this dish is with a flavorful broth for spooning on top. Of the marftoul after it’s cooked and ready, If you used chicken stock to make the maftoul, it would be chicken broth, with pieces of tomato, onion, and butternut squash, and roasted bone-in chicken.
Servings For : 2-4 People Prep Time : 35 Minutes
There’s so many ways to make the maftoul, and there’s so many vegetables to add to the maftoul. And there are different sizes of couscous. People have different taste of food. Some many people do it my way, and some people add potato, zucchini or carrots to the sauce. To make the maftoul we need to cook the chicken, make the sauce, and then cook the maftoul(couscous ).
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First let’s cook the chicken:-
1 whole chicken clean , and cut to pieces.
oh, high heat in a large pot add your chicken pieces, cover the chicken with boiling water, then add 2 tablespoons salt 1 tablespoon black pepper 1 teaspoon ginger powder 1 teaspoon cardamom powder, 1 chopped onion 1 bay leaves 2-3 cardamon.
Then cover the chicken and let it cook on medium heat for 20-30 minutes or until the chicken fully cooked.
Take the chicken out of the broth and place them on a baking sheet, then place them in the oven to broil them for 5-10 minutes or until golden brown. Cover with aluminum foil, Sit aside.
Second the sauce:-
2 tablespoons olive oil
1 large onion, or 2 medium chopped
2 large tomato, or 4 medium chopped
1 cup butternut squash Peeled and chopped.
2 cups chicken broth
1 tablespoons turmeric
1 tablespoons tomato paste
salt 1 tablespoons
black pepper 1 teaspoon
1 can chickpeas, rinsed and drained.
In a cooking, pan add the 2 tablespoons olive oil the add the chopped onion tomato and butternut squash give them a mix for 5 minutes.
Now add salt, pepper, turmeric, and 1 tablespoon tomato paste then and 2 cups chicken broth that we have from boiling the chicken, then add the chickpea.
Let it cook for about 15 minutes then set aside. you can add more salt if you need it.
Third let’s cook the maftoul (couscous)
I found the easiest way to make it and faster than any other way.
1/2 cup olive oil
3 tablespoons dill seeds
1 tablespoons butter
3 cups couscous
4 cups chicken broth
In a bowl add the maftoul then add the 1/2 cups olive oil let it soak for 10 minutes.
In the food processor add the onion jalapeño and 1 tablespoon Dill seeds blend it all together and sit aside.
On medium heat in a pot add 1 tablespoons butter to the maftoul then add jalapeño mixture stir well.
Add the 3 cups chicken broth and give it a gentle mix. Wait till no more liquid then turn the heat off. Now time for assembling:- In a large plate add the cooked maftoul then top it with half the tomato butternut sauce, then add the chicken on the top.
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