Maftoul by the Mouthful

Sometimes known as Israeli couscous or ptitim in Israel, maftoul is larger than traditional Moroccan couscous, yet still smaller than many other Italian pasta variations. It is round and easy to prepare. You can have it plain (follow instructions on packet) or as below. One of my favorite comfort foods. As it is such a versatile grain, you can eat it hot or cold, in salads or soups. Once you get the hang of cooking it how you like it, start experimenting with ways to use this wonderful grain.

Yield: 4-6 Servings / Prep time: 10 minutes / Cooking time: 25 minutes

Ingredients

• • 2 tablespoons olive oil
  • 1 red onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups maftoul (ptitim – Israeli couscous)
  • 4 cups vegetable stock
  • 1 tablespoon ground cumin
  • 2 carrots, sliced
  • 5 oz can tomato paste
  • 1/2 cup fresh oregano, finely chopped
  • Salt
  • Black pepper

Procedure

1. 1.  In a large pot, heat the oil and sauté the onion for about 5 minutes, or until translucent.
   2.  Meanwhile, bring the broth to a boil.
   3.  Add the maftoul and garlic to the onion and sauté 2-3 minutes more, until coated with oil.
   4.  Pour the stock into the maftoul, add the carrots and cumin, bring to a boil, then turn the heat down to low, cover and cook for 15 minutes.
   5.  Add the tomato paste, oregano, salt and pepper to taste. Mix well, and let sit for 5 minutes before serving. 

Beteavon (Bon appétit in Hebrew)

More Middle Eastern recipes like this can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!