Maftoul is often referred to as Palestinian couscous
and is made from sun-dried bulgur wheat.
Stir in the couscous
, cover and remove from the heat.
Sprinkle the couscous
into a bowl and add the stock or water, salt and pepper, and 2 tablespoons of olive oil.
Pour 350ml boiling water over the couscous
, cover and leave to stand for 2 10 mins, then season and stir with a fork to break up any clumps.
Tip into the bowl with the couscous
, add the radishes, dates and herbs and combine gently.
Throw in the couscous
(if using) to cook in the juices in the roasting tin for the last 10 mins.
Serve with giant couscous
, ordinary couscous
There is lots of flavour in the couscous
and it is a great dish to try with different herbs.
4 Prepare the couscous
separately by boiling the water in a pan with a teaspoon of salt.
Meanwhile, make the couscous
according to the packet instructions.
Remove from heat, fluff couscous
and add feta crumbles, thinly sliced cucumbers, 1/4 cup each dill and parsley, and fresh lemon juice.
Some grains are quick-cooking, generally requiring less than 30 minutes to prepare, including brown rice, couscous
, quinoa, buckwheat groats (kasha), and bulgur.
It wasn't all that long ago that most Americans had never heard of couscous
-- a product made from tiny granules of durum wheat, prepared by steaming, that traces its roots back to North Africa.
INGREDIENTS 250g couscous
1tsp ground cumin 1tsp smoked paprika Sea salt and freshly ground black pepper 1 medium red onion, peeled 1 medium cucumber 2 ripe tomatoes 1 fresh red chilli 1 bunch of fresh mint, leaves picked 1/2 a bunch of fresh coriander, leaves picked 1 bunch of fresh flat-leaf parsley 1tbsp tomato puree 2tbsp extra virgin olive oil Zest and juice from half an unwaxed lemon METHOD PLACE the couscous
, cumin, paprika and a big pinch of salt into a bowl.
Stir to combine, then pour over just enough boiling water to cover the couscous