Free Recipe Middle Eastern Herb Salad
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Middle Eastern Herb Salad Recipe
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
Middle Eastern Herb Salad Preparation
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.
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Middle Eastern Herb Salad?
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