Yesterday I shared my recipe for making Palestinian couscous (Maftoul) from scratch and promised you the recipe for this Mediterranean salad, so here goes 🙂 You can make this salad using regular couscous but making it with maftoul makes the texture of the salad much more interesting and the nutty taste added by the whole wheat flour in the maftoul adds a wonderful depth of flavor
Mediterranean salad
2 cups maftoul (Palestinian couscous)
1/2 cup hot water
1 red onion cut into rings
2 tablespoons apple cider vinegar
1/2 cup black olives pitted and chopped
1 cup cherry tomatoes cut in half
1 cup parsley leaves chopped
2/3 cup feta cheese crumbled divided
2 tablespoons olive oil
1/2 teaspoon salt
2-4 tablespoons lemon juice
1 tablespoon dried oregano
Place your maftoul in a pot, add the hot water and cook over low hear for 2 minutes, turn off the heat, cover the pot and set it aside for 15 minutes
Fluff the maftool with a fork then allow it to cool for 10 minutes
Place your chopped onions in a bowl and add the vinegar to them, toss to coat, then set aside for 10 minutes.
Drain the onions, discard the vinegar
Add the olives, tomatoes, parsley,red onions, olive oil, salt, half a cup of the crumbled feta and lemon juice.
Toss to combine
Arrange the salad in your serving dish, top with the rest of the crumbled feta and sprinkle with oregano
Chef in disguise 