Bulgar Wheat is an alternative to rice and couscous. Cheap, and quick to cook it makes a handy standby when scouring the cupboard for something different to eat. It has a nutty flavour and retains a firmer texture than couscous, but like couscous can soak up flavours.
In a large bowl add equal quantities of bulgar and boiling water (eg 100g to 100ml) and cover. Keep a little of the boiling water back and soak some raisins for about 10minutes. Drain the raisins and mix in with the bulgar.
Julienne some carrots (or use a mandoline) and briefly sauté in a frying pan for a no more than a minute or two with a tablespoon of Harissa paste. Just enough time for the paste to loosen up and coat the carrots. Add to the Bulgar.
Squeeze over the juice of a lemon, some oilve oil, shredded mint leaves (and coriander if you would like) and some toasted almonds. Add salt and pepper. Taste, and add some more salt. Crumble over feta cheese.
I had this tonight with some roasted aubergine wedges, which I marinated in a dressing of olive oil, lemon, fresh chilli, mint and tahini paste – with the leftover chicken from Sunday.