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Method:Soak burghul in boiling water and stock powder for 15 minutes. Drain and cool. Mix the drained burghul with the mung bean sprouts, capsicum, spring onions and cucumber. Combine the oil, lemon juice, coriander, cumin, salt and pepper in a small bowl. Drizzle the dressing over the salad and mix well. Serve immediately. Serves 4. Notes:The burghul can be soaked earlier in the day, making this recipe even quicker to prepare. I've sometimes used halved baby tomatoes in lieu of the capsicum and baby corn in lieu of cucumber, Food Facts:Many seeds, pulses and grains can be sprouted to create a nutritious food that can be eaten in salads or added at the last minute to cooked foods such as stir fries. Sprouted seeds contain vastly more vitamins than non-sprouted seeds. This is especially so for vitamins B and C. Seeds can very easily be sprouted at home with very little equipment needed. A handful of seeds can be placed in a large jar with water. The water is rinsed around the seeds and then tipped out. A piece of muslin can be held tight over the mouth of the jar to retain the seeds yet allow the water to drain out. The watering and draining process should be repeated 2 - 3 times per day. Depending on the seeds used you can have edible sprouts in 3 - 4 days. When the sprouts have matured they should be removed from the jar and placed in a sealed container in the refrigerator. Capsicums are from the nightshade family. They originated in Central and South America. They come in an amazing array of colours from bright red, yellows, oranges, purples and greens. Capsicums can be eaten in their raw form or they can be cooked. They range from very mild spiciness to extremely hot! Most species of capsicums contain capsaicin which is the chemical that causes the hot burning sensation when they are eaten. They are good sources of vitamin C.
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