½ tsp Morroccan spice mix, or large pinch each ground cumin and ground cinnamon
zest 1 lemon, juice of ½ lemon
1 tbsp olive oil
½ red onion, finely sliced
400g can chickpeas, drained
210g jar roasted peppers, drained and torn into shreds
small bunch coriander, leaves only
In a large microwave proof bowl, cover bulghar wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulghar wheat and serve warm or cold.