Palestinian maftoul salad

Method

1. Put a large, wide saucepan over a medium heat with half the olive oil. Once the oil is hot (but not smoking) add the onions and cook, stirring, for a few minutes, then add the garlic and chillies and cook for 5-7 minutes more until the onions are soft and beginning to caramelise.
2. Add the maftoul, increase the heat and stir well – the maftoul should be coated in the oil and fried for a couple of minutes. Add the vegetable stock, bring to the boil, add the raisins and a couple of pinches of salt, then turn down the heat to a simmer and cook for about 20 minutes until the maftoul is cooked and the liquid is absorbed.
3. Once cooked, spread out the maftoul mixture on a tray to cool – don’t add any of the vegetables/greenery until it’s room temperature. In a big bowl, mix the cooled maftoul with the peppers, cucumber, spring onions and herbs, then stir in the rest of the olive oil, the lemon juice and some salt and pepper to taste. Serve at room temperature, scattered with za’atar and chopped almonds.