Ingredients

• 2 cups (? litre) (11 oz) (315 gm) 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) (4? oz) (130 gm) 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 (240 ml) (1 oz) (25 gm) parsley leaves chopped
• 50 g Green Olive Tapenade
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon salt
• 2-4 tablespoons (30 -60 ml) lemon juice
• 1 tablespoon Palestinian za'atar

Method

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