MaftoulHand-Rolled Couscous with Chicken and Chickpeas

Name: Maftoul (Hand-Rolled Couscous with Chicken and Chickpeas)
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Palestine
Ingredients: 700 g Chicken Thigh; 220 g Chickpeas (drained); 180 g Onion (finely chopped); 12 g Garlic (crushed); 180 g Carrot (cut into thick slices); 45 g Tomato Paste; 1100 ml Chicken Stock; 4 g Cumin Powder; 4 g Turmeric Powder; 10 g Salt; 2 g Black Pepper; 30 ml Extra Virgin Olive Oil; 350 g Maftoul (rinsed); 20 g Fresh Parsley (finely chopped)

Palestinian hand-rolled couscous is steamed until fluffy and served with a savory broth of chicken, chickpeas, and vegetables. It is hearty yet light, with each grain carrying the flavor of the spiced stock.

Prep

35m

Cook

1h 20m

Serves

Estimated

Nutrition

Per serving

1057kcal

Calories

79g

Protein

34g

Fat

112g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

700g
Chicken Thigh
220g
Chickpeas (drained)
180g
Onion (finely chopped)
12g
Garlic (crushed)
180g
Carrot (cut into thick slices)
45g
Tomato Paste
1.1l
Chicken Stock
4g
Cumin Powder
4g
Turmeric Powder
10g
Salt
2g
Black Pepper
30ml
Extra Virgin Olive Oil

Couscous

350g
Maftoul (rinsed)

Serving

20g
Fresh Parsley (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the extra virgin olive oil in a pot over medium heat. Add the onion and cook until softened.
02
Stir in the garlic, tomato paste, cumin powder, turmeric powder, salt, and black pepper and cook until fragrant.
03
Add the chicken thigh, carrot, chickpeas, and chicken stock. Bring to a simmer, cover loosely, and cook until the chicken reaches 74°C (165°F), the carrot is tender, and the broth is well flavored.
04
Lift out the chicken thigh and keep it warm. Leave the broth at a gentle simmer.
05
Place the maftoul in a steamer set over the simmering broth and steam until the grains are tender and fluffy. Fluff the grains with a fork after steaming.
06
Shred the cooked chicken thigh into large pieces and return it to the broth so it stays moist and hot.
07
Spoon the maftoul onto a platter, arrange the chicken and chickpeas over the top, and ladle a little broth around it.
08
Finish with the fresh parsley and serve the remaining broth on the side.

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