Palestinian Couscous (Maftoul)

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Authorbaidoone
RatingDifficultyIntermediate

Maftool is originally from the popular Palestinian neighborhoods, and it is the main origin of this meal, which consists of pellets prepared at home or sold ready in the market. Al-Maftoul began as a meal prepared in popular events and holidays, then moved to become a main meal in the entire Arab world, especially in Jordan and the Levant.

Yields8 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

 5 cups chickpeas (tinned)
 5 cups maftoul (couscous)
 8 pieces chicken, of your choice (or a whole chicken portioned)
 4 onions, sliced into semi circles
 1 cup chopped tomato (fresh or tinned)
 1 teaspoon allspice
 1/4 teaspoon sumac
 1/2 teaspoon ground fenugreek
 1/2 teaspoon ground cumin
 1/4 teaspoon coriander powder
 1/4 teaspoon cinnamon
 salt and pepper
 olive oil
 2 pints water

1

Fry the spices and onion in a little olive oil. Add the chicken and seal well.

2

Bring 1/2 liter of water to the boil. Place maftoul in large bowl and pour over enough to cover the maftoul. After 10 seconds, drain off water and mix in 1/2 tsp salt before placing maftoul in the steamer.

3

Pour tomatoes over chicken and add salt & pepper to taste. Cover with water (water should come about 2" over the ingredients). At this point you can add a chicken stock cube if you wish. Cover and cook for 45 mins on medium heat.

4

If you have a large couscousier or double steamer you can cook the sauce in the bottom and maftoul in the top which is preferable as the maftoul absorbs the flavours --.

5

Remove the chicken from the sauce and place on a baking sheet in the oven (180 degrees c) for 10 minutes to brown off and dry out.

6

Whilst chicken is in the oven, add the chickpeas to the sauce and cook gently for 10 minutes.

7

Check seasoning. Take 8 bowls, divide the maftoul between them. Pour over some sauce then top with the chicken pieces.

Ingredients

 5 cups chickpeas (tinned)
 5 cups maftoul (couscous)
 8 pieces chicken, of your choice (or a whole chicken portioned)
 4 onions, sliced into semi circles
 1 cup chopped tomato (fresh or tinned)
 1 teaspoon allspice
 1/4 teaspoon sumac
 1/2 teaspoon ground fenugreek
 1/2 teaspoon ground cumin
 1/4 teaspoon coriander powder
 1/4 teaspoon cinnamon
 salt and pepper
 olive oil
 2 pints water

Directions

1

Fry the spices and onion in a little olive oil. Add the chicken and seal well.

2

Bring 1/2 liter of water to the boil. Place maftoul in large bowl and pour over enough to cover the maftoul. After 10 seconds, drain off water and mix in 1/2 tsp salt before placing maftoul in the steamer.

3

Pour tomatoes over chicken and add salt & pepper to taste. Cover with water (water should come about 2" over the ingredients). At this point you can add a chicken stock cube if you wish. Cover and cook for 45 mins on medium heat.

4

If you have a large couscousier or double steamer you can cook the sauce in the bottom and maftoul in the top which is preferable as the maftoul absorbs the flavours --.

5

Remove the chicken from the sauce and place on a baking sheet in the oven (180 degrees c) for 10 minutes to brown off and dry out.

6

Whilst chicken is in the oven, add the chickpeas to the sauce and cook gently for 10 minutes.

7

Check seasoning. Take 8 bowls, divide the maftoul between them. Pour over some sauce then top with the chicken pieces.

Palestinian Couscous (Maftoul)

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