Maftoul & Lentil Salad

Maftoul & Lentil Salad


  • 100g Spinach, finely chopped – reserve a handful for garnish
  • Generous bunch of parsley, finely chopped
  • 150g Palestinian Maftoul ( giant couscous)
  • 300ml vegetable or chicken stock
  • 1 can of precooked lentils, drained and rinsed
  • ½ red onion, finely sliced
  • 1 clove of garlic, crushed
  • 16 cherry tomatoes, 10 haved – reserve 6 whole for garnish
  • 1 pack of halloumi cheese, cut into chunks
  • Olive oil
  • The juice of ½ a lemon
  • Balsamic vinegar
  • Cumin
  • Cayenne pepper
  • Salt
  • Pepper

The preparation:

First start by preparing the maftoul. Bring the stock to the boil and add the maftoul, cook for around 6 minutes, drain and set aside.
In a large bowl combine the onion, tomato halves, garlic, chopped spinach, parsley and lentils. Add the cooled maftoul and mix well.

Place the halloumi chunks in a bowl and cover with boiling water, leave for a couple of minutes. This helps extract some of the salt from the halloumi and makes it really soft and chewy. Remove the halloumi from the bowl, pat dry with kitchen paper then transfer to a frying pan or griddle with a little olive oil. Grill until lightly browned then add to the rest of the ingredients.

To make the dressing combine about 3-4 tablespoons of olive oil, a splash of vinegar, lemon juice, 1 heaped teaspoon of cumin and a level teaspoon of cayenne pepper. Mix well and pour over the salad. Season with salt and pepper, give the salad a good toss then serve on a bed of the reserved spinach leaves.

Recipe From:

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