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Warm Maftoul Salad with Roasted Vegetables

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.