The recipe for a healthy and delicious Sun-dried Tomato and Chickpea Maftoul Salad!
Course
Salad
Cuisine
Middle-Eastern
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
AuthorManuela Zangara
Ingredients
Vinaigrette
2tbsplemon juice
4tbspextra virgin olive oil
2tspza’atar
Salt & pepper to taste
Salad
315gms– 2 cups uncooked maftoulpearl couscous
70gms– ¼ cup sun-dried tomatoes
130gms– ½ cup black olivespitted
2tbspfresh mintchopped
2 tomatoeschooped
130gm – ½ cup chickpeasdrained and rinsed
Instructions
Vinaigrette
Put the extra virgin olive oil, lemon juice, za’atar, salt and pepper in a small mason jar. Close the mason jar tightly with the lid and shake until well combined.
Salad
Cook the maftoul as per the package directions. Let it cool down completely.
Slice the olives and chop the sun-dried tomatoes.
Mix all the salad ingredients with the cooled maftoul.