Curried Maftoul Salad with Butternut Squash (Salatat Maftoul)
Prep Time
20minutes
Cook Time
30minutes
Prep Time
20minutes
Cook Time
30minutes
Ingredients
  • 3cups maftoul
  • 4cups chicken brothor vegetable broth
  • 3cups diced butternut squash(approx. 1 whole butternut squash)
  • 1tsp curry powder
  • 1/4tsp garam masala
  • 1/4cup dried cranberriesroughly chopped
  • 1/4cup currants
  • 1/4 toasted pine nuts
  • salt and pepper
Instructions
  1. In a pot, combine the maftoul with 3 1/2 cups of chicken broth. Bring to a boil, then reduce the heat and cover for 15 minutes. Add a pinch of salt if the broth is low sodium. Once cooked, set aside. You will know it is cooked once the broth is absorbed and there is no longer a “bite” to the little pearls of maftoul.
  2. Prepare the other ingredients (i.e., chop the butternut squash, toast the pine nuts, etc.) while your maftoul is cooking.
  3. In a large saucepan, heat 2 tbsp of olive oil. Add the diced butternut squash, curry, and garam masala. Add the remaining 1/2 cup of chicken broth. Add a pinch of salt and pepper. Saute and mix well.
  4. Once the butternut squash is soft, add the cooked maftoul, cranberries, currants, and pine nuts. Mix well. Remove from heat.
  5. Once the salad has cooled, place in the refrigerator for at least 2 hours. Serve chilled. Top with freshly toasted pine nuts or almonds, as desired.