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Maftoul–the best couscous you’ll ever try!

March 23, 2011

This stew tastes yummy any time of the year!

If there is a Middle Eastern soup that has healing properties, Maftoul would fit the bill. From the silky protein of the meats to the aromatic garlic and onion, to the unique blend of spices and wholesome couscous, a bowl of this goodness makes winter much more bearable. Maftoul is the Arabic word for couscous, but this couscous in particular is larger grained that the average one you will find in a box in most grocery stores. Your best bet is to go to your local Middle Eastern market and ask for maftoul, which is like a larger hand-rolled pasta that stands up to soup better than the small grained traditional couscous. What’s great about this type of couscous is that it has more bite, almost like a pasta, and does a great job of absorbing flavors. My mom made this soup whenever I had a cold, and I would instantly feel better after a bowl or two. The tomato really adds a different kick, and you can easily add other chopped up vegetables to the broth if you want to get creative. One important note is that not all Maftoul is the same. Most ask for one part couscous to two parts liquid, but depending on the brand, you might need more liquid for cooking time. Check out my video  demonstration on how to make this classic Middle Eastern favorite!

4 Comments leave one →
  1. Richard permalink
    December 21, 2011 8:58 pm

    Thanks Blanche, this was fabulous! We just had it for dinner. Yummy! I can see why it is considered comfort food for when you are not feeling so well. We didn’t see a printed recipe, so we just followed your lead from the video. EXCELLENT! Looking forward to trying more of your delicious food from the website!!

    • December 22, 2011 9:46 am

      So glad you enjoyed it Richard! I try my best to put in as much info and demonstration in the videos so you won’t even need the recipe 🙂 Thanks for your support!

  2. Reem permalink
    November 17, 2014 3:48 pm

    Hello! Trying this tonight.. do you not use salt? And can you use olive oil instead of butter?

    • November 18, 2014 3:56 pm

      I use about 1 to 2 tsp of salt for the whole thing, but of course you can adjust to your taste. You can use olive oil, but be careful as the maftoul can burn–butter has a lower smoke point ensuring even cooking, and a wonderful flavor of course. A little goes a long way. Hope you enjoy it!

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