Recipe for Middle Eastern Herb Salad 
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Yield:
8 servings
Ingredients:
Amount Ingredient
60 gm 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 gm Dried chickpeas, soaked overnight and cooked or 400g/14oz tin cooked chickpeas, well drained
Finely grated zest and juice of 1 lemon
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
Instructions:
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.

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