Title: Middle Eastern Herb Salad
Categories: Grigson
Yield: 8 servings

60 g Cracked wheat; (bulgar or
-burgul)
; or couscous
A large pinch of saffron
-strands
150 ml Hot water
1 bn Parsley
1 sm Bunc mint
1 sm Bunc coriander
200 g Dried chickpeas; soaked
-overnight
; and cooked or
; 400g/14oz tin
; cooked chickpeas,
; well drained
Finely grated zest and juice
-of 1 lemon
1/2 Red chilli; deseeded, finely
; chopped
250 g Tomatoes; deseeded, finely
; diced
1 ts Cinnamon
6 tb Extra virgin olive oil
2 Cloves garlic; crushed
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.