Summer Tomato Maftoul Salad

This summer maftoul salad is perfect for your Labor Day picnic and a great way to use up tomatoes that you may have growing in your backyard (or that are in available in abundance at the farmer’s market!) The recipe features maftoul–hand-rolled couscous made in Israel by women cooperatives. Organic wheat is boiled, sun-dried, and cracked, then rolled, steamed, and sun-dried. Unlike traditional couscous that is made by a machine, maftoul has a hearty texture and wholesome flavor noticeable in each bite.

Um Hikmat Khaled is a member of Women’s Co-op who makes maftoul, from the village of Deir Ballout. She is thankful for the role fair trade has played in the lives of the women in her co-op. “Since we started making Maftoul for Canaan Fair Trade we have been enjoying the company of each other more. We love life. We want to enjoy it to the fullest; this is why we don’t work alone. Maftoul is a great excuse to get together, cook together, and work together. We roll, we chat, and we feel good when we are finished that we accomplished something as a group. These are the beautiful things in life.” —via www.canaanfairtrade.com

If you have ever wondered what to make with the fair trade maftoul that we sell in our stores, here is an easy recipe to try:

SUMMER TOMATO MAFTOUL SALAD

1 250g box of Canaan Maftoul
4 T balsamic vinegar
2 T Canaan Nabali Tree Olive Oil
1 8 oz container small fresh mozzarella pearls, drained and cut in half
8 oz cherry tomatoes or 1 large tomato, chopped
1/4 c fresh basil (Chiffonade the basil: Stack leaves, roll in a cigar shape and cut crosswise into thin strips)
salt and pepper to taste

1. Optional step: Saute maftoul in 2 tablespoons of olive oil for 3 minutes.
2. Bring 2 1/4 cups of water and 2/3 teaspoon salt to a boil. Once maftoul has been toasted, add to boiling water, cover and simmer for 15 minutes. Fluff with a fork and let cool.
3. In a medium-sized bowl, whisk together the vinegar and olive oil until combined. Season with salt and pepper. Add the maftoul with the dressing and stir until it’s evenly coated.
4. Add tomatoes and mozzarella to the mixture and toss gently. Garnish with basil.
Serve chilled or at room temperature.