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Herb Salad

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Directions Edit

  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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