Maftoul, or Palestinian couscous, makes a great vegan or vegetarian filling as it cooks quickly, absorbs additional dressings or sauces, and tastes great with any addition of herbs, vegetables, fruits nuts, or legumes. While I use the traditional Palestinian hand rolled maftoul using wheat, you can substitute any grain for this dish, like bulgur wheat or even quinoa for a gluten free option. You can also use spinach instead of swiss chard, or golden raisins instead of cranberries.

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Butternut Squash Stuffed with Maftoul

Course Main Course, Side Dish

Keyword Palestinian Products

Ingredients

• 2 butternut squash
• Equal Exchange Olive Oil for brushing on squash
• Salt and pepper to taste
• ½ cup Equal Exchange Maftoul
• 1 cup vegetable broth
• 2 cloves minced garlic
• 1 tbsp Equal Exchange Olive Oil
• 1 large bunch swiss chard chopped
• dash cumin
• Onion salt
• 1 tbsp fresh mint finely chopped
• ½ cup chickpeas
• ¼ cup cranberries
• 2 tbsp Equal Exchange Extra Virgin Olive Oil
• 1 tbsp orange juice

Instructions

1. Slice each butternut squash in half and remove the seeds. Season with salt and pepper, and place face down on a greased baking sheet. Bake for 50 minutes or until browned and soft.
2. In a saucepan, add the maftoul and vegetable broth, then season with a dash of onion salt and cumin. Boil, then reduce heat and simmer for about 20 minutes.
3. In a skillet, heat up the olive oil, and add the swiss chard. Saute for about 5 minutes or until the swiss chard wilts, then add the garlic and saute about 2 minutes more. Add the chickpeas, cranberries and mint, and season with salt and pepper.
4. Whisk together the orange juice and 2 tbsp olive oil. Gently combine with the maftoul mixture.
5. Now for assembly, you can core out the butternut squashes just enough so you can place the maftoul mixture inside.

Recipe Notes

Recipe & photo courtesy of Blanche, feastinthemiddleeast.com.