Herb Salad

• 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
• salt and pepper

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.