Maftoul (a thicker pasta-like product often confused with Couscous, which is a finer grain) is cooked in a special pot (a steamer) with an inside bottom-perforated pan placed in a larger pot.


Moisten Maftoul with water and oil for 15 minutes. Place in perforated pan above stew. 


Mix stew (broth), vegetables, tomato sauce, chick peas, onions and carrots, and add spices to taste preferences. 


Boil stew with maftoul in raised perforated pan. Maftoul is ready when the granules are cooked, separated, soft, and moist. 


Maftoul stew consists of diced seasonal vegetables and legumes (usually chickpeas), fish or meat (preferably chicken or lamb, but also beef). 


Add spices. 


Algerian Maftoul includes tomatoes. Tunisian Maftoul includes fish and dried fruit recipes with hot sauce or harissa. Peninsular (Saharan) Maftoul is served without chickpeas or the stew broth. 


SERVE: Place Maftoul in center of a large platter and top with meat chunks and vegetables. Place broth at side and optional side dish of harissa.