Authentic Palestinian Maftoul (Couscous) Recipe

Ingredients

  • 2 cups of maftoul (Palestinian couscous)
  • 1 cup of chickpeas, previously soaked and boiled
  • 2 medium onions, finely chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 4 cups of chicken broth
  • 2 cups of mixed vegetables (carrots, peas, corn)
  • 1 whole chicken, cut into pieces and skin removed
  • 2 tablespoons of chopped fresh parsley
  • 1 tablespoon of chopped fresh mint

Steps and instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions and minced garlic, sauté until the onions become translucent.
  3. Add in the pieces of chicken to the pot, and cook until browned on all sides.
  4. Add the turmeric, cumin, coriander, black pepper and salt to the pot, stirring well to coat the chicken in the spices.
  5. Pour in the chicken broth and bring to a boil.
  6. Reduce the heat to low, cover the pot and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
  7. Remove the pieces of chicken from the pot, set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
  8. Add the maftoul and boiled chickpeas to the broth in the pot, stir well.
  9. Add the mixed vegetables to the pot, stir to combine.
  10. Cover the pot and let it simmer for about 20 minutes, or until the maftoul is cooked and has absorbed most of the broth.
  11. Return the shredded chicken to the pot, stir to combine.
  12. Just before serving, stir in the chopped parsley and mint. Adjust the seasoning if necessary.

Tools for making

  • Large pot - used for cooking the maftoul and chicken broth
  • Cutting board - for chopping the onions, garlic, and fresh herbs
  • Knife - to chop the onions, garlic, and fresh herbs, and to cut the chicken into pieces
  • Spatula - for stirring the ingredients in the pot
  • Measuring cups - to measure the maftoul, chickpeas, and chicken broth
  • Measuring spoons - for measuring the spices
  • Tongs - to remove the chicken from the pot and shred it
  • Lid - to cover the pot while simmering
  • Colander - for draining and rinsing the soaked chickpeas

Recipe variations

  • Vegetarian/Vegan Option: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms, bell peppers, or zucchini for added flavor and texture.
  • Spicy Twist: Add chopped chili peppers or red pepper flakes to the spice mixture for a kick of heat.
  • Lemon Infusion: Squeeze fresh lemon juice into the broth for a tangy and refreshing flavor.
  • Herbaceous Variation: Experiment with different herbs such as thyme, oregano, or cilantro to add a unique twist to the dish.
  • Nutty Flavor: Toast some pine nuts or almonds and sprinkle them over the maftoul before serving for added crunch and nuttiness.
  • Seafood Option: Replace the chicken with shrimp, mussels, or any other seafood of your choice. Adjust the cooking time accordingly.
  • Rich and Creamy: Stir in a dollop of Greek yogurt or coconut milk at the end to add a creamy texture and mild flavor.
  • Grilled Option: Instead of cooking the chicken in the broth, grill it separately and then shred it before adding it to the maftoul.
  • Custom Vegetable Mix: Use your favorite vegetables or seasonal produce to create your own unique combination.

Recipe overview

Maftoul, also known as Palestinian couscous, is a traditional Middle Eastern dish that is both hearty and full of flavor. This recipe combines perfectly cooked chunks of chicken with maftoul, chickpeas, and a variety of vegetables, all brought together with an array of aromatic spices. The process involves stewing the chicken to create a robust base for the broth, then adding the maftoul and vegetables to soak up all the wonderful flavors. Finishing touches of fresh parsley and mint lend a burst of freshness to the dish. Expect a warm, satisfying meal that's perfect for sharing with family and friends. Whether you're new to Middle Eastern cuisine or a seasoned enthusiast, this Maftoul recipe is sure to impress!

Common questions

  1. Can I use regular couscous instead of maftoul? No, maftoul has a larger grain size and a different texture compared to regular couscous, which is much finer. Maftoul is essential for authentic flavor and texture in this recipe.
  2. Can I use vegetable broth instead of chicken broth? Yes, you can substitute vegetable broth for chicken broth if you prefer a vegetarian version of this dish.
  3. Can I use canned chickpeas instead of soaking and boiling them? Yes, you can use canned chickpeas as a time-saving alternative. Make sure to drain and rinse them before using.
  4. Can I use boneless chicken instead of pieces? Yes, you can use boneless chicken in this recipe. However, bone-in chicken pieces add more flavor to the dish.
  5. Can I add other vegetables? Absolutely! Feel free to customize the recipe by adding your favorite vegetables such as bell peppers, zucchini, or green beans.
  6. Can I store leftovers? Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving dishes and utensils

  • Large Pot - Needed to cook the chicken, broth, and maftoul.
  • Cutting Board - To chop the onions and mince the garlic.
  • Knife - For chopping the onions, mincing garlic, and cutting the chicken into pieces.
  • Large Spoon - Used for stirring the ingredients in the pot.
  • Measuring Cups - To accurately measure the maftoul, chickpeas, and chicken broth.
  • Tongs - Useful for removing the chicken pieces from the pot and shredding them.
  • Serving Bowl - To serve the cooked maftoul dish.
  • Ladle - For scooping and serving the maftoul and broth.

Origin stories

Maftoul, often referred to as Palestinian couscous, is a staple in Middle-Eastern cuisine with a unique preparation process that sets it apart. The name "maftoul" translates to "rolled" in Arabic, a reference to the traditional method of hand-rolling bulgur wheat with whole wheat flour. This laborious process includes rolling, drying, sieving and steaming, culminating in the creation of plump pearls of couscous that carry a distinct, earthy flavor. The dish is typically served during celebrations and family gatherings, often prepared with chicken, chickpeas, and a blend of warming spices. Its origins date back to age-old traditions passed down through generations, a testament to the rich culinary heritage of the region.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.