Palestinian Maftoul Couscous with Roast Vegetables

Ingredients

• 1 cup pearl couscous
• 3 cups mixed roast vegetables
• 1 can chickpeas, drained
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground allspice
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the olive oil in a wide saucepan over medium heat and cook the onion with a pinch of salt for 6 minutes, until soft and lightly golden, then add the garlic and allspice for 30 seconds.
2. Add the pearl couscous and stir for 2 minutes, until the grains smell toasted and look glossy. Toasting first keeps them separate instead of gummy.
3. Pour in 1 3/4 cups water or stock and 1/2 teaspoon salt, bring to a boil, then reduce to low, cover, and simmer for 10 to 12 minutes, stirring once halfway.
4. Check a grain: maftoul should be tender with a slight chew at the centre, not soft all the way through. Add a splash more water and a couple of minutes if it is still hard.
5. Stir in the drained chickpeas, cover, and leave off the heat for 5 minutes so they warm through in the residual steam.
6. Fold in the roast vegetables with a fork, lifting rather than stirring so the grains stay loose and the vegetables do not break up.
7. Season generously with salt, black pepper, and a good squeeze of lemon, then finish with the fresh herbs and serve warm or at room temperature.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.