| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Grigson |
8 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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