Palestinian Maftoul Salad With Roasted Vegetables
This Palestinian Maftoul Salad with Roasted Vegetables is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a larger meal. The combination of maftoul, a traditional Palestinian couscous, with roasted vegetables and a tangy dressing creates a flavorful and satisfying salad.
Ingredients
- 1 cup maftoul
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced eggplant, zucchini, sliced red bell pepper, and red onion with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, cook the maftoul according to the package instructions. Once cooked, fluff the maftoul with a fork and let it cool slightly.
- In a large serving bowl, combine the roasted vegetables with the cooked maftoul, chopped parsley, and chopped mint. Toss gently to combine.
- If using, sprinkle the crumbled feta cheese over the salad before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 5g
Supplies
Baking sheet Large serving bowl
Tools
Knife Cutting board Mixing bowl Baking sheet Oven
Serving suggestions
Serve the Palestinian Maftoul Salad with Roasted Vegetables as a light lunch or as a side dish alongside grilled chicken or fish.
Tips & tricks
For added flavor, drizzle the salad with a simple vinaigrette made with olive oil, lemon juice, and a touch of honey.
Cost
$10