Last week I purchased some uncooked couscous for the first time. I usually just get the already-made-couscous-salad from the deli, but I wanted to try making it myself from scratch.
I purchased the “Ziyad Brand All Natural Middle Eastern Couscous” because it had an interesting recipe on the box that I wanted to try out (Curried Maftoul). Note: I am sure it would taste just as good if you used a different brand of couscous (just in case you can’t find this brand).
I have to say, it was pretty delicious! Which is why I am sharing it with you. I think you will like this tasty, healthy, and filling dish just as much as we did!
Ingredients (straight from the box):
- 1 and 1/3 cup of vegetable broth (organic)
- 1 cup of Ziyad Maftoul
- 1 and 1/2 cups of small broccoli florets (organic)
- 1/2 cup of chopped red onion (note: I just used an organic yellow onion because I didn’t have red)
- 1/3 cup of shredded carrot (organic)
- 1/4 cup of raisins (organic)
- 1/4 cup of toasted almond halves or slivered
- 15 oz. of organic Chick Peas/Garbanzo beans (drained)
- 2 tablespoons of vinegar (I used Braggs raw apple cider vinegar)
- 2 tablespoons of Extra Virgin Olive Oil (organic)
- 1 tablespoon of sugar (I used a little bit less than a tablespoon of raw agave)
- 1/2 tsp of sea salt
- 2 teaspoon of Curry Powder
- Bring broth to boil and add maftoul, 1 teaspoon of olive oil, and a pinch of salt.
- Simmer for about 10 to 12 minutes.
- Stir on occasion so it doesn’t burn at the bottom.
- Make the dressing.
- In a large bowl, pour in the cooked maftoul, the rest of the ingredients, and the dressing.
- Mix together and serve.