Mediterranean Salad
Mediterranean Salad

Total Time:  40 mins
Prep:  10 mins
Cook:  30 mins
Serves:  4
Difficulty:  Easy


  • 2 cups maftoul (Palestinian couscous)
  • 1/2 cup (120 ml) hot water
  • 1 red onion cut into rings
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1/2 cup (120 ml) sun-dried tomatoes, chopped
  • 1 cup (240 ml) (5-1/3 oz) (150 gm) cherry tomatoes cut in half
  • 6 large dates, chopped
  • 1/2 cup slivered almonds, lightly toasted
  • 1 cup parsley leaves chopped
  • 50g olives
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon salt
  • 2-4 tablespoons (30-60 ml) lemon juice
  • 1 tablespoon Palestinian za’atar


  1. Place your maftoul in a pot, add the hot water and cook over low heat for 2 minutes, turn off the heat, cover the pot and set it aside for 15 minutes.
  2. Toast the almonds and set aside to cool.
  3. Fluff the maftoul with a fork then allow it to cool for 10 minutes.
  4. Place your chopped onions in a bowl and add the vinegar to them, toss to coat, then set aside for 10 minutes. Drain the onions, discard the vinegar.
  5. Add the olives, tomatoes, parsley, red onions, olive oil, salt, and lemon juice. Toss to combine.
  6. Arrange the salad in your serving dish, top with toasted almonds and sprinkle with za’atar.
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