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Bean Tabouleh

ingredients

serves 4
150 g (5 oz) burghul (bulgar) wheat
1 tbsp (15 ml) sesame or sunflower seeds
400 g (14 oz) can red kidney beans, drained and rinsed
4 spring onions, finely chopped
1 garlic clove, skinned and crushed
1 tbsp (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
6O ml (4 tbsp) olive oil
juice of 1 lemon
salt and pepper, to taste
175 g (6 oz) cooked chicken meat, skinned and chopped
small cabbage or lettuce leaves

method

1. Soak the burghul wheat in cold water for 35 - 40 minutes or until soft.

2. Drain off the excess liquid, pressing the burghul to squeeze out the moisture. This can be done by putting the drained burghul into a clean tea towel and lightly squeezing the towel.

3. While the wheat is soaking, put the sesame or sunflower seeds in a heavy-based frying pan or saucepan over medium heat for about 2 minutes, stirring constantly, until the seeds are lightly toasted.

4. Mix together the prepared burghul, drained kidney beans, chopped spring onions, garlic, tarragon and sesame seeds.

5. Mix the olive oil with the lemon juice and seasoning, then stir into the burghul wheat and beans.

6. Mix in the cooked chicken and place the tabouleh on a bed of small cabbage leaves to serve.

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