Maftoul Salad
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.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Peel the yam and slice it into a round shape.
- 2
Peel onion and slice into wedges.
- 3
Cut broccoli into smaller florets.
- 4
Cut the bottom and top of beet and wrap in foil
- 5
Place all vegetables on a baking sheet.
- 6
Drizzle some olive oil over the vegetables.
- 7
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.
- 8
Keep beet wrapped in foil and bake for another 30 minutes.
- 9
Meanwhile, prepare dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper until well combined.
- 10
Cook maftoul separately, following bag instructions (or see instructions below).
- 11
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.
- 12
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.
- 13
In a large mixing bowl, combine the cooked maftoul, and roasted vegetables: yams, broccoli, red onions, beets, and sliced fennel.
- 14
Pour the dressing over the salad and toss gently to combine.
- 15
Cooking Dried Maftoul