Caramelised artichokes with giant couscous maftoul (meaning “hand-rolled”), a traditional Palestinian grain made from bulgur and whole wheat flour. A very popular new salad in our household. The maftoul has a lovely nutty flavour and a great texture 🌱 Chermoula is a North African spice with cumin, coriander and lemon 🍋
INGREDIENTS
Artichoke hearts (as many as you want to eat)
Handful of cherry tomatoes, halved 🍅
1 packed maftoul, cooked according to pack instructions
4 tbsp @belazu_co Chermoula 🌱
Broad beans, blanched
Black olives, halved
25 g parsley, chopped
Glug of extra virgin olive oil (@brindisaspanishfood Albequina)
Juice of 1 lemon
3-4 tbsp pomegranate molasses
Black pepper and salt
METHOD
Artichoke hearts are available, frozen, in Middle Eastern shops and on @ocadouk. Simmer for 6 mins from frozen then caramelise in a frying pan for a few minutes. Allow to cool to room temperature.
Roast the cherry tomatoes (add salt, pepper and olive oil) at 200 C/180 C fan for about 25 mins until shrunken and full of umami goodness.
Mix the maftoul with the chermoula, broad beans, olives, parsley, olive oil, lemon, pomegranate molasses and season well. Add more of any ingredients to taste. Fill the artichoke hearts and top with the roast tomatoes 🍅
