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Maftoul Salad

Fluffy pearl couscous tossed with fresh mint, parsley, cherry tomatoes, and a bright lemon dressing. This light and refreshing Lebanese side dish is perfect alongside grilled meats.

20 minEasyServes 4180 cal/serving

LebaneseSideStovetopVegan

Ingredients

  • 2 cups pearl couscous (maftoul)
  • 2 cups vegetable broth
  • 1.5 cups cherry tomatoes, halved
  • 0.5 cup fresh parsley, finely chopped
  • 3 tbsp fresh mint, finely chopped
  • 1 cup cucumber, finely diced
  • 0.5 cup red onion, finely diced
  • 3 tbsp fresh lemon juice
  • 3 tbsp extra-virgin olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions

  1. 1

    In a pot, bring 2 cups vegetable broth to a boil.

  2. 2

    Stir in 2 cups pearl couscous (maftoul).

  3. 3

    Reduce heat to low and simmer for 9-10 minutes until couscous is tender and liquid is absorbed.

  4. 4

    Remove from heat and fluff with a fork. Let cool slightly.

  5. 5

    In a large bowl, combine cooled couscous, 1.5 cups halved cherry tomatoes, 0.5 cup finely chopped fresh parsley, 3 tbsp finely chopped fresh mint, 1 cup finely diced cucumber, and 0.5 cup finely diced red onion.

  6. 6

    In a small bowl, whisk together 3 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

  7. 7

    Pour dressing over couscous mixture and toss gently to combine.

  8. 8

    Taste and adjust seasonings as needed.

  9. 9

    Serve at room temperature or chilled.

Questions

Can I make Maftoul Salad gluten-free?

Yes. The gluten in this entry is 2 cups pearl couscous (maftoul). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Maftoul Salad keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Maftoul Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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