Maftoul, Squash and Tomato Stew: A Palestinian Comfort in Every Spoonful
Published on June 2nd, 2025
Intermediate
SHOP THE RECIPEPicture this: It’s a chilly evening, and the air smells of warm spices drifting from your kitchen. You ladle out a bowl of rich, vibrant stew that swirls with tomatoes, golden squash, and tender grains of maftoul. This, dear reader, is more than a dish. It's a bowlful of soul-soothing warmth inspired by the traditions of Palestinian home cooking.
What is Maftoul?
Maftoul, often referred to as Palestinian couscous, is a hearty grain made from bulgur and whole wheat flour. Slightly nutty, wonderfully chewy, and capable of soaking up any flavour it touches, it forms the backbone of this stew. Unlike smaller couscous, maftoul holds its shape in long-simmered dishes, giving you bite and substance in every mouthful.
A Symphony of Middle Eastern Flavours
This vegetarian maftoul stew is the ultimate celebration of fresh, seasonal vegetables and bold spices. It starts with red kuri squash—skin left on for extra nutrients and texture—roasted until its edges caramelise. Add garlic, ras el-hanout, za’atar, and juicy tomatoes, and what you get is a dish that feels both rustic and refined. Whether you're familiar with Palestinian couscous recipes or new to Middle Eastern squash stew, this one welcomes you in with open arms.
Ingredients (Serves 4)
- 1 red kuri squash, seeds and pulp removed, sliced into wedges, skin left on
- 100g brown sugar
- 2 large cloves of garlic
- A few generous glugs of extra virgin olive oil
- 1 large red onion
- 1 tbsp ras el-hanout
- 750g assorted tomatoes, small ones left whole, larger ones quartered
- 400g can of haricot beans, drained
- 200g maftoul
- 4 tbsp za’atar
- 4 tbsp mascarpone cheese (or vegan cream cheese)
- Handful of coriander leaves
- Handful of mint leave, roughly chopped
Instructions
- Roast the Squash & Garlic: Start with roasting squash wedges and whole garlic cloves at 180°C until lightly charred. This brings out their natural sweetness.
- Simmer the Sauce: While the squash roasts, sauté red onions in olive oil until soft. Stir in ras el-hanout, add your tomatoes, and let it all simmer gently. Blend it into a thick, rich sauce.
- Layer the Flavours: Mash the roasted garlic into the sauce and stir in haricot beans for heartiness.
- Cook the Maftoul: Boil the maftoul until tender, then toss it with roasted squash, za’atar, and a drizzle of olive oil.
- Combine and Garnish: Off the heat, stir mascarpone into the tomato sauce. Spoon the spiced maftoul and squash mixture over the top. Finish with herbs and another glug of your best olive oil.
Final Thoughts
It’s everything you want from a healthy Middle Eastern stew: comforting yet energising, wholesome yet deeply satisfying. The giant couscous squash stew carries notes of tangy tomato, sweet roasted veg, and herby, aromatic za’atar—making every bite a small, flavour-packed journey.
This maftoul squash tomato stew is versatile. Serve it in deep bowls with a slice of warm flatbread or crusty sourdough for dipping. Want to experiment? Add finely chopped fresh mint for a burst of coolness, or stir in a splash of verjuice or a mix of vinegar with lemon juice to add a refreshing tang that elevates the tomato base.
Whether you're exploring vegetarian maftoul stew for the first time or rediscovering Palestinian comfort food, this recipe brings depth, ease, and a little magic to your weeknight table.
And remember—it’s not just a stew. It’s a story of spices, heritage, and home.
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