Fish Plate

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!

Fish Plate by CatTailStudioArts. Available on

Fish Plate by CatTailStudioArts. Available on

Curried Maftoul

  • Servings: 6
  • Difficulty: Easy
  • Print


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



  1. 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. 
  2. Meanwhile, combine onion, carrot, cranberries, walnuts, chickpeas and feta in a bowl.
  3. Blend together vinegar, olive oil, sugar, curry powder and salt. Add to ingredients in bowl.
  4. When maftoul is done, add to bowl. Toss.
  5. Let flavors blend for at least 20 minutes. Serve warm or cold.


About CatTail Studio Arts

I am Theresa - the 'T' in CatTail Studio Arts. My husband, Chuck, is the guy behind the 'C'. Our tales cover our many interests including good food, adventurous travel, cooking, gardening, hiking, cycling, crafting ceramics, beekeeping and occasionally even cat tales!
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