in Middle East

Maftoul vegan

updated

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Ingredients for 4 servings:

  • 250 g couscous (maftoul), if not available, regular couscous
  • 2 onions
  • 400g tofu
  • 250 g chickpeas
  • 2 tbsp oil
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1 liter vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Recipe from Jordan

Finely dice the onions. Roughly dice the tofu. First, prepare the maftoul. Put half of the onions in a pot and fry in a tablespoon of oil until translucent. Then add the maftoul and brown slightly. Next, add half of the chickpeas and the spices and cover with 750 milliliters of the vegetable stock. Reduce the heat to low and let the maftoul stand, covered, for 15 minutes. Now prepare the tofu in the same way as the maftoul, except that the tofu can brown a little more and only use 250 milliliters of vegetable stock. Leave the lid on so the stock reduces. Serve the dish with the maftoul as a bed and the tofu on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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