Name: Palestinian Maftoul: Ultimate Guide to Pearl Couscous
Prep time: 30 min
Cuisine: Middle Eastern, Morroccan, Palestinian

Palestinian Maftoul: Ultimate Guide to Pearl Couscous

October 20th, 2015 By: Riwa Saied

This incredibly delicious dish, Maftoul, also known as Pearl Couscous or Giant Couscous, is a staple of Palestinian cuisine that traces its origins to Morocco. Although Maftoul is part of the couscous family, it differs from traditional couscous because it is made with bulgur and wheat flour. The preparation involves a unique hand-rolling method where bulgur is moistened with water, mixed with flour, and rolled into round pearls about 3 mm in diameter.

While traditional couscous is made with semolina and white flour, Maftoul granules, featured in this pearl couscous recipe, are larger and can absorb various broths during cooking, enhancing their flavor. Although making Maftoul from scratch is not uncommon, high-quality Pearl Couscous, also known as Giant Couscous or Mughrabiyeh, is often purchased dry from stores.

Here, we present a recipe for the exquisitely delicious Palestinian Maftoul or the Palestinian Pearl Couscous recipe featuring a special broth made from chicken and onion, infused with caraway for added depth of flavor.

If you like this traditional Maftoul recipe, why don’t you also try our Savory Pumpkin and Vegetable Maftoul.

Ingredients

Maftoul
Pearl Couscous or Dry Maftoul Granules - 3 cups
Caraway Powder - 1/2 teaspoon
Cinnamon Powder - 1/2 teaspoon
Chicken and Broth
Whole Chicken - 1*
Chicken Breasts - 2*
Carrots, Whole, Peeled - 2
Celery Stack, Whole- 1
Red Onion, Whole, Peeled- 1
Parsley Sprigs - 2 or 3
Bay leaf - 1
Cardamom, Whole - 6 pieces
Allspice Seeds or White and Black Pepper Whole Seeds - 1 teaspoon
Cinnamon Sticks- 2
Cloves, Whole - 5 pieces
Salt - 2 teaspoons
Water for stock
Maftoul Broth
Caraway Powder - 1 teaspoon
Cumin - 1/8 teaspoon
Cinnamon Powder - 1/2 teaspoon
Allspice Powder - Pinch or two
Salt as needed
Onion Chickpeas Broth
Pearl Onions - 3 cups
Chick Peas, Cooked (or canned) - 2 cups
Water for cooking

Steps

Step 1
Peel the onion pearls, wash, and drain. Do not chop the onions, leave them whole. Set aside.
Step 2
Make Chicken Broth and Cook Your Chicken

In a stock pot, after you have washed, and cleaned your whole chicken and the breasts, combine the whole chicken and breasts with the rest of the ingredients under “Chicken and Broth” and cover with water. Water should be about 15 cm above the ingredients.
Step 3
Bring water and “Chicken and Broth” ingredients to a boil under high heat, for about 5 minutes.
Step 4
Lower heat to medium high, cover stock pot with lid and let stock and chicken cook for about 1 hour to 1 hour 1/2. You can use pressure cooker as well to expedite cooking time. (Start making your Onion and Chickpea Broth now while chicken is cooking and then come back to this step).
Step 5
Check to see if chicken is cooked and vegetables are soft.
Step 6
Separate chicken and broth using a strainer and bowl. You can discard the vegetables and spices. Set chicken broth aside.
Step 7
Cut chicken breast in bite size chunks. For the Whole Chicken, get rid of chicken skin and bones, keeping only the white meat (breast). Set aside.
Step 8
Make The Onion Chickpea Broth

In a medium sized pot, put your pearl onions and cover with enough water just to cover the top. Bring to boil, then lower heat to medium low, close with lid, and cook the onion for about 20 minutes. Turn heat off. Add chickpeas to the onions and water broth. Set aside.

Cook The Maftoul

Wash your Maftoul / Pearl Couscous in strainer and drain from excess water.
Step 9
In a cooking pot, under medium high heat, combine your Maftoul with half of the chicken broth, which you have already prepared. Broth should cover the Maftoul, about 2 cm above level. If not, add hot water to cover. Taste broth and adjust salt seasoning. Add 1/2 teaspoon of caraway and 1/2 teaspoon of cinnamon powder. Bring to boil for 2 minutes. Lower heat to low, cover with lid and allow to cook for about 30 minutes till water is absorbed and Maftoul has swollen. (while Maftoul is cooking, you should prepare your final Maftoul Broth and then come back to this step). When done cooking, Maftoul should be soft to the bite. Don’t be afraid to add some hot water and allow to cook some more if you feel it is still not soft enough. Turn heat off.
Step 10
Maftoul Broth

In deep pot, combine the leftover chicken broth, onion chickpea broth, and all spices listed under Maftoul Broth. Add the chicken pieces which you have set aside to the broth. If needed, add water to cover all ingredients in the pot. Bring to boil, then lower heat and allow to simmer for about 15 minutes. Turn heat off.

Finishing Your Pearl Couscous Recipe (Palestinian Maftoul Recipe)

Transfer the cooked Maftoul granules to serving plate. Using a slotted spoon, lift the chicken, chickpeas, and pearl onions from the broth and put over the Maftoul. Sprinkle caraway powder, generously (optional). Serve with the hot remaining broth.

Tip

*You can make the broth with chicken bones only and skinless, boneless chicken breasts. The whole point is to get as much of the chicken flavor into your broth and to have chicken breasts to serve with your final dish.

Preparation Time: 30 min
Cook Time: 2 hours
Inactive Time:
Total Time:
Yield:
Servings: 6
Cuisine: Middle Eastern, Morroccan, Palestinian
Category: Main Dishes, Pasta, Poultry
Difficulty Level:

Palestinian Maftoul: Ultimate Guide to Pearl Couscous