Herb Salad

Description
Finely grated zest and juice of 1 lemon Salt and pepper
 * 60	gm	Cracked wheat, (bulgar or burgul) or couscous
 * 150	ml	Hot water
 * 1	bn	Parsley
 * 1	sm	Bunc mint
 * 1	sm	Bunc coriander
 * 200	gm	Dried chickpeas,
 * 1/2	x	Red chilli, deseeded, finely chopped
 * 250	gm	Tomatoes, deseeded, finely diced
 * 1	tsp	Cinnamon
 * 6	tbl	Extra virgin olive oil
 * 2	x	Cloves garlic, crushed

Directions

 * 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.