Yield: 8 servings
|60 grams||Cracked wheat; (bulgar or burgul)|
|\N \N||; or couscous|
|\N \N||A large pinch of saffron strands|
|150 millilitres||Hot water|
|1 small||Bunc mint|
|1 small||Bunc coriander|
|200 grams||Dried chickpeas; soaked overnight|
|\N \N||; and cooked or|
|\N \N||; 400g/14oz tin|
|\N \N||; cooked chickpeas,|
|\N \N||; well drained|
|\N \N||Finely grated zest and juice of 1 lemon|
|½ \N||Red chilli; deseeded, finely|
|\N \N||; chopped|
|250 grams||Tomatoes; deseeded, finely|
|\N \N||; diced|
|6 tablespoons||Extra virgin olive oil|
|2 \N||Cloves garlic; crushed|
|\N \N||Salt and pepper|
1 Put the cracked wheat or couscous in a bowl with the saffron and pour over the water. Stir, leave for 20-30 minutes to swell and soften. Drain off any water that has not been absorbed.
2 Finely chop the leaves off the mint, parsley and coriander. Mix into the cracked wheat or couscous with the remaining ingredients, cover and chill in the fridge for a few hours or overnight, to allow the flavours to blend, and the leaves to soften.
3 Stir again, taste and adjust the seasoning. Serve as a first course with good bread, or as an accompaniment.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.