The first time I had maftoul (sold in the U.S. as “israeli couscous”), I couldnt have been more happy. I am not a fan of regular couscous, particularly because of the texture. However, maftoul is actually small bits of pasta that can be used instead of couscous. It has a nice soft bite to it, and it is amazing. It is almost like an Arab orzo. In the Arab world, maftoul is usually served as a side with lots of spices, and sometimes with tomato sauce, and often times with chicken. However, I decided to make a light summer salad that combines both savory and sweet ingredients. It is great served chilled, and the flavors intensify in the refrigerator. This recipe can also easily be vegetarian by substituting the chicken broth for your favorite vegetable broth.
Spiced Butternut Squash Summer Salad
Prep Time: 20 minutes
Cook Time: 30 minutes
3 cups of maftoul (“israeli couscous”)
4 cups of chicken broth (or vegetable broth)
3 cups of diced butternut squash (approx. 1 whole butternut squash)
1 tsp curry powder
1/4 tsp garam masala
1/4 cup dried cranberries, roughly chopped
1/4 cup currants
1/4 toasted pine nuts
salt and pepper
(1) In a pot, combine the maftoul with 3 1/2 cups of chicken broth. Bring to a boil to cook the maftoul. Add a pinch of salt if the broth is low sodium. Once cooked, set aside.
(2) Prepare the other ingredients (i.e. chop the butternut squash, toast the pine nuts, etc.) while your maftoul is cooking.
(3) In a large saucepan, heat 2 tbsp of olive oil. Add the diced butternut squash, curry, and garam masala. Add the remaining 1/2 cup of chicken broth. Add a pinch of salt and pepper. Saute and mix well.
(4) Once the butternut squash is soft, add the cooked maftoul, cranberries, currants, and pine nuts. Mix well. Remove from heat.
(5) Once the salad has cooled, place in the refigerator for at least 2 hours. Serve chilled. Top with freshly toasted pine nuts or almonds, as desired.
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Yum! I wished I could do a taste test right now. This recipe is talking to me big time.
This looks delicious, Brenda! I’ve never heard of ‘maftoul’ (the Arabic word) and I’ve actually never tried making couscous, so I’m excited to try this. Gotta love summer salads! 🙂
How long do you cook the maftoul for???? What texture should it be -thanks
Hi there – sorry for the delay. You cook the maftoul for about 20 minutes. It should be soft, with no bite to it. Most of the water will disappear. The box usually has instructions on it, and much of the cooking time depends on the brand. For example, kosher “israeli couscous” is much smaller than the traditional Palestinian maftoul.