This Maftoul Salad is fresh, vibrant and packed with texture. Made with tender maftoul, sweet raisins, fresh herbs, spring onions and a bright lemon and za'atar dressing, it's the kind of salad that works equally well as a light lunch or as part of a larger spread.
Finished with crispy onions for crunch, it strikes the perfect balance between sweet, savoury and tangy flavours.
Whilst often referred to as giant couscous, maftoul is a traditional Palestinian ingredient made by rolling bulgur wheat in whole wheat flour to create larger grains with a pleasantly chewy texture. It's hearty enough to form the base of a meal whilst remaining light and refreshing. I get mine from Zaytoun.
This version is simple, adaptable and one I come back to throughout the year.
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What is Maftoul?
Maftoul is a traditional Palestinian grain made from bulgur wheat coated in whole wheat flour and hand-rolled into small pearls.
Although it's often compared to giant couscous, maftoul has a nuttier flavour and a slightly firmer texture.
It's commonly used in soups, stews and salads throughout Palestinian cuisine and works particularly well with bright dressings, herbs and vegetables.
Why You'll Love This Recipe
- Great for meal prep
- Easy to make ahead
- Packed with fresh herbs
- Full of texture and flavour
- Perfect served warm or cold
- Ideal for lunches and sharing platters
- Naturally vegan
Ingredient Notes
Maftoul - Maftoul has a firmer texture and nuttier flavour than regular couscous. Toasting it before cooking enhances its flavour and helps maintain its texture.
Raisins - Raisins add sweetness which balances the acidity of the lemon dressing and the savoury notes of the za'atar.
Red Onion - Red onion provides sweetness and crunch whilst adding colour to the salad.
Spring Onions - Spring onions add freshness without overpowering the other ingredients.
Parsley - Fresh parsley brightens the salad and adds a fresh, herbaceous flavour.
Green Chilli - A little chilli adds gentle heat, although it can easily be omitted.
Za'atar - Za'atar is a Middle Eastern spice blend typically made with herbs, sesame seeds and sumac. It adds earthy, tangy flavour to the dressing.
Olive Oil - Use a good-quality extra virgin olive oil as the dressing is intentionally simple.
Crispy Fried Onions - Used as a garnish.
Why This Recipe Works
Many maftoul salads rely heavily on vegetables, but this version keeps things simple and allows the texture of the maftoul to shine.
The sweetness of the raisins balances the lemon dressing beautifully, whilst the crispy onions add crunch and richness that make the salad feel more substantial.
The result is a salad that's simple enough for everyday lunches but impressive enough for entertaining.
How to Make Maftoul Salad
Step 1 - Cook the Maftoul
Bring a large pan of salted water to the boil. Meanwhile, heat 2 tablespoons of olive oil in a frying pan over medium heat.
Add the maftoul and toast for 3-4 minutes until lightly golden and fragrant. Transfer to the boiling water and cook for 10-12 minutes or until tender. Drain and set aside to cool slightly.
Step 2 - Prepare the Raisins
Place the raisins in a bowl and cover with hot water. Leave for 10 minutes before draining. This softens them and makes them extra juicy.
Step 3 - Cook the Onion
Heat 1 tablespoon olive oil in a frying pan. Cook the diced red onion for 5-6 minutes until softened. Set aside to cool.
Step 4 - Make the Dressing
Whisk together the remaining olive oil, lemon juice, za'atar, salt and black pepper.
Step 5 - Assemble the Salad
In a large bowl combine Cooked maftoul, Raisins, Red onion, Spring onions, Parsley, Green chilli (if using).
Pour over the dressing and toss well.
Step 6 - Finish and Serve
Transfer to a serving platter and top generously with crispy onions. Serve warm, at room temperature or chilled.
My Top Tip
Allow the maftoul to cool slightly before adding the herbs.
If it's too hot, the parsley can wilt and lose some of its freshness. Warm maftoul works beautifully, but piping hot maftoul can make the salad feel heavy.
Common Mistakes
- Overcooking the Maftoul - The grains should be tender but still retain some bite.
- Skipping the Toasting Step - Toasting adds flavour and helps preserve the texture of the grains.
- Under seasoning - Because maftoul absorbs flavour well, don't be afraid to season generously.
- Adding the Crispy Onions Too Early - For maximum crunch, add them just before serving.
Variations
Feta Maftoul Salad
Add 150g crumbled feta for a creamier, more substantial salad.
Pomegranate Maftoul Salad
Add pomegranate seeds for sweetness and colour.
Roasted Vegetable Maftoul Salad
Toss through roasted aubergine, peppers or courgettes.
Chickpea Maftoul Salad
Add a tin of chickpeas to turn it into a more filling lunch.
Toasted Nut Version
Add toasted almonds, pine nuts or pistachios for extra texture.
What to Serve with Maftoul Salad
This salad pairs beautifully with:
- Chicken Shawarma
- Harissa Chicken
- Lamb Koftas
- Grilled Halloumi
- Falafel
- Seekh Kebabs
- Roast Chicken
- Grilled Fish
Storage
Store in an airtight container in the fridge for up to 3 days.
Keep the crispy onions separate and add them just before serving to maintain their crunch.
The flavours often improve after a few hours, making this an excellent make-ahead salad.
Frequently Asked Questions
Is Maftoul the Same as Giant Couscous?
Is Maftoul the Same as Giant Couscous?
Not exactly.
Whilst similar in appearance, traditional Palestinian maftoul is made from bulgur wheat and has a nuttier flavour and firmer texture than standard giant couscous.
Can I Serve It Warm?
Absolutely. This salad is delicious warm, at room temperature or chilled.
More Salad Recipes You May Like
Roast Chickpea Cabbage Salad with Tahini Dressing and Feta
Cabbage Crunch Salad with Roasted Chickpeas
Easy Lebanese Fattoush Salad with Pomegranate
Summer Berry Watermelon Salad with Feta
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📖 Recipe
Maftoul Salad with Lemon, Za'atar & Crispy Onions
Ingredients
- 200 g Maftoul Palestinian Giant Cous Cous
- 75 g Raisins
- 1 medium Red Onion Finely diced
- 3 Spring Onions Finely sliced
- Large handful Flat Leaf Parsley Finely chopped
- 1 Green Chilli Finely sliced (optional)
- 3-4 tablespoon Crispy Onions To serve
Dressing
- 5 tablespoon Extra Virgin Olive Oil
- 1 Lemon Juice only
- 1 teaspoon Zataar
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
Instructions
- Step 1 - Cook the MaftoulBring a large pan of salted water to the boil. Meanwhile, heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the maftoul and toast for 3- 4 minutes until lightly golden and fragrant. Transfer to the boiling water and cook for 10 - 12 minutes or until tender. Drain and set aside to cool slightly.
- Step 2 - Prepare the RaisinsPlace the raisins in a bowl and cover with hot water. Leave for 10 minutes before draining. This softens them and makes them extra juicy.
- Step 3 - Cook the OnionHeat 1 tablespoon olive oil in a frying pan. Cook the diced red onion for 5-6 minutes until softened. Set aside to cool.
- Step 4 - Make the DressingWhisk together the remaining olive oil, lemon juice, za'atar, salt and black pepper.
- Step 5 - Assemble the SaladIn a large bowl combine Cooked maftoul, Raisins, Red onion, Spring onions, Parsley, Green chilli (if using).Pour over the dressing and toss well.
- Step 6 - Finish and ServeTransfer to a serving platter and top generously with crispy onions. Serve warm, at room temperature or chilled.
Notes
My Top Tip
Allow the maftoul to cool slightly before adding the herbs.If it's too hot, the parsley can wilt and lose some of its freshness. Warm maftoul works beautifully, but piping hot maftoul can make the salad feel heavy.
Common Mistakes
- Overcooking the Maftoul - The grains should be tender but still retain some bite.
- Skipping the Toasting Step - Toasting adds flavour and helps preserve the texture of the grains.
- Under seasoning - Because maftoul absorbs flavour well, don't be afraid to season generously.
- Adding the Crispy Onions Too Early - For maximum crunch, add them just before serving.
Variations
Feta Maftoul SaladAdd 150g crumbled feta for a creamier, more substantial salad. Pomegranate Maftoul Salad
Add pomegranate seeds for sweetness and colour. Roasted Vegetable Maftoul Salad
Toss through roasted aubergine, peppers or courgettes. Chickpea Maftoul Salad
Add a tin of chickpeas to turn it into a more filling lunch. Toasted Nut Version
Add toasted almonds, pine nuts or pistachios for extra texture.
What to Serve with Maftoul Salad
This salad pairs beautifully with:- Chicken Shawarma
- Harissa Chicken
- Lamb Koftas
- Grilled Halloumi
- Falafel
- Seekh Kebabs
- Roast Chicken
- Grilled Fish
Storage
Store in an airtight container in the fridge for up to 3 days.Keep the crispy onions separate and add them just before serving to maintain their crunch.
The flavours often improve after a few hours, making this an excellent make-ahead salad.
Frequently Asked Questions
Is Maftoul the Same as Giant Couscous?
Is Maftoul the Same as Giant Couscous?Not exactly.
Whilst similar in appearance, traditional Palestinian maftoul is made from bulgur wheat and has a nuttier flavour and firmer texture than standard giant couscous.
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