Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
Palestinian maftoul, a pasta similar to pearl couscous, inspired this quick and easy one-pot meal. The wheaty flavor and aroma of the couscous is greatly enhanced by toasting until the seed-sized bits are richly browned before they're cooked pilaf-style. A sauté of onions, tomato paste, sumac and cinnamon creates a flavorful base for simultaneously poaching boneless chicken thighs and steaming the toasted couscous.
Servings
Don't stir the onion too often as it cooks. Infrequent stirring allows the slices to brown deeply; this caramelization is essential for developing rich flavor in the dish.
tablespoons extra-virgin olive oil, divided
cup pearl couscous
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT