Middle eastern herb salad

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.

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