
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) black olives pitted and chopped
- 1 cup (240 ml) (5-1/3 oz) (150 gm) cherry tomatoes cut in half
- 1 cup (240 ml) (1 oz) (25 gm) parsley leaves chopped
- 2/3 cup (160 ml) (3? oz) (100 gm) feta cheese crumbled, divided
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon salt
- 2-4 tablespoons (30 -60 ml) lemon juice
- 1 tablespoon dried oregano
Method
- 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
- Fluff the maftoul with a fork then allow it to cool for 10 minutes
- 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
- Add the olives, tomatoes, parsley, red onions, olive oil, salt, half a cup of the crumbled feta and lemon juice. Toss to combine
- Arrange the salad in your serving dish, top with the rest of the crumbled feta and sprinkle with oregano