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.