Roasted tomato and grilled corn maftoul salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 8.8 oz package of [url:1]Maftoul[/url] (or any couscous you like)
  • 2½ cups of good quality chicken stock
  • 1 tsp of salt
  • ½ tsp of freshly cracked pepper
  • 1-2 shallots, minced
  • the zest and juice of 2 lemons
  • 8 tbsp of olive oil
  • 2 cups of fresh mini heirloom tomatoes (I used red and yellow pear tomatoes), halfed
  • 4 ears of corn, grilled
  • handful of fresh thyme
  • handful of fresh tarragon
  1. Heat oven to 350 degrees. Line a cookie sheet with parchment paper and add 1 cup of the sliced tomatoes. Drizzle tomatoes with 1-2 tbsp of olive oil and a sprinkle of salt/pepper, toss.
  2. Place cookie sheet in oven and roast tomatoes for 60-90 minutes depending on size/juiciness of tomatoes. You want the tomatoes to be firm and browned, but not charred and crispy. Once tomatoes are done cooking, remove from oven and set aside
  3. Meanwhile, in a small pot, over medium low heat, add 3 tbsp of olive oil followed by the entire package of maftoul. Toast the maftoul for 2-3 minutes until fragrant and lightly browned. Then add the chicken stock along with ½ tsp of salt/1/4 tsp of black peeper, bring to s low simmer, add lid, and allow the maftoul to cook for 15 minutes.
  4. Once the maftoul is done cooking, remove lid, fluff and set aside
  5. Prepare grilled corn. Using a large chef's knife, carefully cut kernels from corncobs and set aside
  6. To prepare the salad, in the bottom of a large serving bowl, add 1-2 minced shallots, the zest/juice of both lemons, 4 tbsp of olive oil and a sprinkle of salt/pepper. Whisk to bring dressing together
  7. Directly on top of the dressing, add cooked maftoul, roasted tomatoes, grilled corn kernels, 1 cup of the remaining sliced raw tomatoes, and a generous amount of fresh thyme and tarragon. Toss gently to combine.
  8. Taste and adjust seasoning if necessary, adding more lemon, salt or olive oil.
  9. Serve ad enjoy
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