Can I make this salad ahead of time?
Yes, you can prepare the maftoul and roast the vegetables a day in advance. Store them separately and combine with the freshly cooked halloumi and dressing just before serving.
LUNCH
Palestinian Maftoul Salad with Roasted Vegetables and Halloumi
This vibrant Palestinian Maftoul Salad combines fluffy maftoul with sweet roasted vegetables and salty halloumi cheese, all tossed in a bright lemon-herb dressing. It's a satisfying and flavorful lunch that's perfect for meal prep or a light meal.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 400°F (200°C). In a large bowl, toss the zucchini, red bell pepper, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables in a single layer on a baking sheet.
02
Roast the vegetables for 20 minutes, or until tender and slightly caramelized. Remove from oven and set aside.
03
While vegetables roast, cook the maftoul. Bring 1.5 cups of vegetable broth to a boil in a small saucepan. Add the maftoul, reduce heat to low, cover, and simmer for 10 minutes, or until all liquid is absorbed and maftoul is tender. Fluff with a fork.
04
Heat a non-stick skillet over medium-high heat. Add the sliced halloumi cheese and cook for 2-3 minutes per side, or until golden brown and slightly crispy.
05
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, and 1 minced garlic clove to create the dressing.
06
In a large serving bowl, combine the cooked maftoul, roasted vegetables, and chopped fresh parsley. Add the halloumi cheese.
07
Pour the dressing over the salad and gently toss to combine. Serve warm or at room temperature.
About This Recipe
This vibrant Palestinian Maftoul Salad combines fluffy maftoul with sweet roasted vegetables and salty halloumi cheese, all tossed in a bright lemon-herb dressing. It's a satisfying and flavorful lunch that's perfect for meal prep or a light meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of sumac or za'atar to the roasted vegetables before cooking. You can also toast the maftoul lightly in a dry pan before adding broth for a nuttier flavor.
Easy Substitutions
Feel free to use other seasonal vegetables like cherry tomatoes, eggplant, or asparagus. Feta cheese can be substituted for halloumi, though it will not hold its shape as well when cooked. Quinoa or pearl couscous can replace maftoul.
Storage & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. It's best served at room temperature or gently reheated in a microwave.
Serving Suggestions
Serve this salad as a light lunch, a side dish with grilled chicken or fish, or as part of a mezze platter with hummus and pita bread. It's also excellent packed for a picnic or potluck.
Common Mistakes
Overcooking the maftoul can make it mushy; ensure you follow the liquid-to-grain ratio and cooking time. Overcrowding the baking sheet when roasting vegetables will steam them instead of caramelizing; use two sheets if necessary. Not drying the halloumi before cooking can prevent it from browning properly.
Frequently Asked Questions
What if I can't find maftoul?
Pearl couscous (Israeli couscous) is the closest substitute in terms of texture and size.
Can I add a protein to this salad?
Absolutely! Grilled chicken, chickpeas, or lentils would be excellent additions.
MORE TO KNOW
Maftoul, also known as Palestinian couscous or giant couscous, is a staple in Palestinian cuisine. Its larger, chewier texture distinguishes it from traditional Moroccan couscous and makes it a fantastic base for hearty salads. The roasting of the vegetables brings out their natural sweetness, creating a beautiful contrast with the salty halloumi and tangy lemon dressing. This recipe is a wonderful introduction to the rich flavors of Palestinian cooking.
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