Spiced tabbouleh

Type of dish : Main course
To serve : 4
Preparation : 15 min
Cooking : 50 min
Budget : Cheap
From : Exotic
Difficulty : Easy


Ingredients :
2 shallots
1 bunch coriander
1 lime
250g cracked wheat (available from health food shops)
2 tablespoon sunflower oil
2 cloves
1 cube chicken stock
1 teaspoon cumin powder
1 teaspoon ginger
Salt & pepper

Recipe :
Peel and slice shallots.
Wash and chop coriander.
Grate lime zest.
Heat oil over a high heat.
Saute shallots with salt and cloves.
Rinse wheat in cold running water.
Add to onions and saute for a couple of minutes.
Turn heat down, add lime zest and coriander.
Add a litre of warm water and crumble in stock cube.
Stir and bring to the boil.
Turn heat down, cover and leave to cook for 45 minutes.
Drain off some liquid after cooking if there's too much.
10 minutes before end of cooking time, preheat oven to 450°F (240°C).
Once cooking has finished, season with spices and cook in oven for 5 minutes, the wheat should dry out slightly and start to caramelise.
Serve hot.


Advice :
Serve with grilled meat or fish.

If you have a wheat intolerance, substitute the cracked wheat with wholegrain rice.