Moroccan chicken salad
Bulgur wheat, dry
Vegetable stock cube(s)
1 cube(s), vegetable or chicken
1 teaspoons, level, ras-el-hanout spice powder
1 teaspoons, level
½ portion(s), medium, deseeded and sliced
75 g, seeds
6 individual, pitted and sliced
50 g, or sultanas
Chicken Breast with skin, cooked
250 g, torn into pieces
6 sprig(s), torn into shreds
- Put the bulgar wheat into a saucepan and add 850ml boiling water. Stir in the stock powder. Put the lid on and cook over a low heat for 12-15 minutes, until the liquid has been absorbed. Tip into a large bowl and leave to cool, then fluff up with a fork to separate the grains.
- Stir the ras-el-hanout spice powder and ground cinnamon through the bulghar wheat, then add the cucumber, pomegranate seeds, apricots, raisins or sultanas, chicken and mint leaves. Season with salt and pepper, then mix together gently. Keep covered and chilled until ready to serve.