Maftoul Salad with Lemon, Za'atar & Crispy Onions
A fresh and flavourful Maftoul Salad made with giant couscous, herbs, sweet raisins, lemon, za'atar and crispy onions. Perfect for lunches, meal prep and sharing platters.
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.
Can I Serve It Warm?
Absolutely. This salad is delicious warm, at room temperature or chilled.Nutrition
Calories: 238kcalCarbohydrates: 22gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 636mgPotassium: 264mgFiber: 3gSugar: 2gVitamin A: 99IUVitamin C: 20mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!
