Maftoul will remind you of being somewhere between couscous and Bulgar wheat. Maftoul is a large, hand rolled and pearly grain made from sundried bulgar wheat. It has a unique, nutty flavour. When I started eating it, I actually recalled having cooked and eaten it before, it went under the name pearl couscous aka mograbiah and was used for my Beetroot Pearls Salad, but I have since learned its the same thing, also known as fregola and even giant couscous.
I simply broke up a large cauliflower into bite size florets, drizzled it in a little olive oil with a pinch of sea salt and generous scattering of Zaytoun Palestinian Za'atar and then placed it in the oven to roast, now and again I would give it a good toss and shake. Zaytoun Palestinian Za'atar is a zesty Middle Eastern seasoning made with wild thyme, toasted sesame seeds and sumac. Halfway through this process, I added in some sliced baby peppers.
It was really, really very good, not only was the cauliflower well flavoured, the texture of the maftoul was al dente - perfect with a little bite. I am just disappointed that this photograph (as with other photographs of late) that just do not do the plated dish justice. Anyway, I served this warm salad with a lightly spiced red pepper sauce, even D loved it and he doesn't say that about the traditional North African couscous at all, so maftoul will be making an appearance again pretty soon. By the way this recipe serves four, we had the left overs the following day for lunch.