Warm Maftoul Salad with Roasted Vegetables

I love salads, but sometimes I feel like eating something warm instead. I had some pearl couscous (maftoul) in my pantry and when I looked through the vegetables that I had in my fridge I thought it may be a good idea to make a warm Maftoul salad with all of that. I must admit it was a great idea and the result was so good that I have made it many times already!  Simple roasted vegetables are always comforting and the vinaigrette adds a much needed tanginess to the final dish. It is an easy and delicious dish and it looks stunning, especially if you use baby carrots. I think this is a great addition to your next holiday spread! Enjoy!

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Warm Maftoul Salad with Roasted Vegetables

Warm Maftoul Salad with Roasted Vegetables - the perfect addition to your holiday spread.

Course: Salad

Cuisine: Mediterranean

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4 to 6

Author: Manuela Zangara

Ingredients

Salad

• 250 gms – 9 oz. Maftoul Pearl Couscous, uncooked
• Chicken or vegetable broth
• 1 bunch baby carrots cleaned
• 2 yellow banana peppers
• ¼ medium butternut pumpkin cubed
• 250 gms – 9 oz. cherry tomatoes
• 1 red onion roughly sliced
• Extra virgin olive oil
• Salt to taste

Vinaigrette

• 3 tbsp extra virgin olive oil
• 3 tbsp lemon juice
• 1 tbsp honey
• 1 pinch salt

Instructions

1. Put the cleaned vegetables in a pan. Drizzle with some extra virgin olive oil and season with salt. Mix well to coat the vegetables.
2. Roast in the oven until cooked through.
   
3. Mix all the ingredients of the vinaigrette and keep aside.
4. Cook the maftoul in chicken (or vegetable) broth following the instructions on the package.
5. When ready, mix it with the roasted vegetables and dress with the vinaigrette.
   
6. Serve warm.