On a recent weekend, Chuck threw a plate on the potter’s wheel that I proceeded to decorate with my signature ‘cat dish fish’. We both liked the finished result so we put it to use to serve one of our favorite summertime dishes – Curried Maftoul.
Below is the recipe for you to try. If you want to serve it on one of our plates, you will just have to pay a visit to our Etsy shop. Enjoy!
1 1/3 cups Water or broth
1 cup maftoul (large grain middle eastern cous cous)
1/2 teaspoon olive oil
1/2 cup red onion — chopped
1/2 cup carrot — shredded
1/4 cup dried cranberries
1/4 cup walnut — chopped
16 ounces chickpeas — drained
4 ounces feta cheese — crumbled
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon sugar
2 teaspoons curry powder (Tastes best with Penzey’s Maharajah Curry Powder .)
1/2 teaspoon salt
- Bring broth or water to a boil. Add maftoul, olive oil and a dash of salt. Simmer for 10-12 minutes or until tender to bite. Turn off heat when almost all the liquid is gone. Cover with lid. Maftoul will absorb any remaining liquid.
- Meanwhile, combine onion, carrot, cranberries, walnuts, chickpeas and feta in a bowl.
- Blend together vinegar, olive oil, sugar, curry powder and salt. Add to ingredients in bowl.
- When maftoul is done, add to bowl. Toss.
- Let flavors blend for at least 20 minutes. Serve warm or cold.