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 ==
# 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.
# 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.
# Stir again, taste and adjust the seasoning. Serve as a first course with good bread, or as an accompaniment.
Category:Bulgur Recipes
Category:Chickpea Recipes
Category:Chile leaf Recipes
Category:Couscous Recipes
Category:Iraqi Recipes
Category:Iraqi Salads
Category:Mint Recipes
Category:Recipes that need photos
Category:Saffron Recipes