Middle eastern herb salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | grams | Cracked wheat; (bulgar or burgul) |
| ; or couscous | ||
| A large pinch of saffron strands | ||
| 150 | millilitres | Hot water |
| 1 | bunch | Parsley |
| 1 | small | Bunc mint |
| 1 | small | Bunc coriander |
| 200 | grams | Dried chickpeas; soaked overnight |
| ; and cooked or | ||
| ; 400g/14oz tin | ||
| ; cooked chickpeas, | ||
| ; well drained | ||
| Finely grated zest and juice of 1 lemon | ||
| ½ | Red chilli; deseeded, finely | |
| ; chopped | ||
| 250 | grams | Tomatoes; deseeded, finely |
| ; diced | ||
| 1 | teaspoon | Cinnamon |
| 6 | tablespoons | Extra virgin olive oil |
| 2 | Cloves garlic; crushed | |
| Salt and pepper | ||
Directions
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.