I enjoy salads year-round, but sometimes I crave something warm and comforting. This Warm Maftoul Salad with Roasted Vegetables combines pearl couscous (maftoul) with oven-roasted seasonal vegetables and a bright, tangy vinaigrette. It’s an easy, flavorful dish that works as a side or a vegetarian main, and it looks beautiful on the table—especially if you use colorful baby carrots and cherry tomatoes. I first made this with pantry maftoul and whatever vegetables I had on hand; the result was so satisfying that it became a repeat favorite. The roasted vegetables add sweetness and depth, while the vinaigrette brings brightness and balance. This Mediterranean-inspired salad is ideal for holiday gatherings, weeknight dinners, or meal prep. Serve it warm for the best texture and aroma.
Warm Maftoul Salad with Roasted Vegetables
A warm, Mediterranean-style maftoul salad with roasted pumpkin, baby carrots, peppers and cherry tomatoes, finished with a lemon-honey vinaigrette.
Course: Salad
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 to 6
Author: Manuela Zangara
Ingredients
Salad
- 250 g (9 oz) maftoul (pearl couscous), uncooked
- Chicken or vegetable broth (for cooking the maftoul)
- 1 bunch baby carrots, cleaned
- 2 yellow banana peppers, sliced
- 1/4 medium butternut pumpkin, peeled and cubed
- 250 g (9 oz) cherry tomatoes
- 1 red onion, roughly sliced
- Extra virgin olive oil
- Salt, to taste
Vinaigrette
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 tbsp honey
- Pinch of salt
Instructions
- Preheat the oven to 200°C (400°F). Place the cleaned and prepared vegetables—baby carrots, cubed butternut pumpkin, sliced banana peppers, cherry tomatoes and sliced red onion—on a large baking tray. Drizzle generously with extra virgin olive oil and season with salt. Toss to coat the vegetables evenly so they roast rather than steam.
- Roast the vegetables in the preheated oven until they are tender and caramelized around the edges, about 35–45 minutes depending on the size of the pieces. Turn once during roasting for even browning. The pumpkin should be soft and the carrots tender but still hold their shape.
- While the vegetables roast, prepare the vinaigrette. Whisk together the extra virgin olive oil, lemon juice, honey and a pinch of salt until emulsified. Taste and adjust the lemon or honey according to your preference for acidity or sweetness. Set the dressing aside.
- Cook the maftoul according to package instructions, using chicken or vegetable broth for extra flavor. Typically, maftoul is simmered until tender and then fluffed with a fork. Drain any excess liquid and keep the maftoul warm.
- When the roasted vegetables are ready, combine them with the cooked maftoul in a large mixing bowl. Pour the vinaigrette over the warm mixture and toss gently to coat all the ingredients. The warmth of the vegetables and maftoul helps the dressing meld into the dish.
- Transfer the salad to a serving platter or individual plates and serve warm. This salad can be enjoyed on its own or alongside roasted meats, grilled fish, or as part of a holiday spread. Leftovers keep well and can be reheated or served at room temperature the next day.
