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Maftoul

Maftoul in Arabic, derived from the root “fa-ta-la,” which means to roll or to twist, which describes the method used to make it. Maftoul is form of whole wheat couscous. It was brought by Moroccan migrants to Jerusalem, where it was modified. This dish is a labor of love and still today, it is made by hand and is served on holidays and other special occasions. The ingredients of maftoul differ regionally, but it is typically flavored with cumin and it is topped with a little along with vegetables such as pumpkin, onions, tomatoes, carrots and chickpeas. This recipe may be eaten vegan or one may add a protein like chicken or lamb with yogurt.
 

Ingredients

• *4 chicken legs and thighs

• 2 tablespoons olive oil

• 1 teaspoon all spice

• ¼ teaspoon nutmeg

• 1½ teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground cinnamon

• ¾ teaspoon ground turmeric

• 2 teaspoon fennel seeds, slightly crushed

• salt and black pepper To Taste

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For the Maftoul
Ingredients

• 3 tablespoons olive oil

• 2 medium onions, each cut into 8 wedges  

• 1 tablespoons tomato purée

• ½ teaspoon caster sugar

• 2 large carrots, peeled and cut into 2 cm-thick slices  

• ½ butternut squash (2 cups), peeled, deseeded and cut into small cubes

• 16 oz cooked or canned chickpeas, drained and rinsed  

• 8 large cloves of garlic, sliced in half lengthways  

• 2 cups maftoul (pearl whole wheat couscous)

• 5 cups vegetable stock (or chicken)

• 2 tablespoons lemon juice

• 2 tablespoons parsley leaves, roughly chopped

Directions

1. If making with chicken (*skip this step if making vegan style): Preheat the oven to 425°F. Place the chicken in a large bowl and add the olive oil, 1 teaspoon of salt and a good grind of black pepper. Toss to coat, then transfer to an oven dish or tray lined with baking parchment, skin side up. Put the cumin, all spice, nutmeg, coriander, cinnamon, turmeric and fennel seeds into a small bowl and mix to combine. Sprinkle just a quarter of this over all the chicken, then roast for 45 minutes, or until nicely browned and cooked through.

2. To make the Maftoul: Put the oil into a large pot, for which you have a lid, and place on a medium-high heat. Add the onions and 2½ teaspoons of salt and cook for about 5 minutes, stirring from time to time. Add the tomato purée and sugar and cook for another minute. Add the carrots and squash and cook for another 3 minutes, stirring a few times, then add the chickpeas, the remaining spice mix, the garlic and stock. Bring to the boil, then reduce the heat to low and simmer for about 15 minutes, covered, or until the vegetables are just cooked. Making sure you reserve the stock, strain the vegetables and keep them somewhere warm.

3. In a different pot use 2.5 cups of broth to make the maftoul and bring to a boil. Reduce the heat to low, then cover and cook on a low heat for 10 minutes, or until the maftoul is cooked. Turn off the heat and set aside for 10 minutes, with the pot still covered. After 10 minutes, fluff up the maftoul with a fork and add the lemon juice and half the parsley.

4. To serve, spoon the maftoul into a large deep serving dish. Ladle some broth over the maftoul. Top with the vegetables, sprinkle over the remaining parsley and serve. If making with chicken top the maftoul with the chicken and vegetables. This dish should not look like soup but it should look very moist. The extra broth may be placed on the table to be enjoy if needed.