Yield: 8 servings
Measure | Ingredient |
---|---|
60 grams | Cracked wheat; (bulgar or burgul) |
\N \N | ; or couscous |
\N \N | 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 |
\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 |
1 teaspoon | Cinnamon |
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.