Place the bulghar wheat or couscous in a
heatproof bowl with the crumbled stock cube
and garlic, pour over boiling water to cover,
then set aside for 30 mins for bulghar or 10
mins for couscous.
If you’ve used bulghar wheat, drain
thoroughly, or fluff up couscous with a fork.
Stir in the remaining ingredients. Serve, chill
until needed, or see suggestions, right.
To make with goat's cheese, mix the
crumbled goat’s cheese, and a
large pinch chilli flakes into the salad with
lots of black pepper. Divide between bowls
To make with grilled halloumi, heat 1 tbsp oil
in a non-stick pan. Thickly slice the
halloumi cheese and fry on a high heat for 2-3
mins on each side, or until softened and golden.
Finely chop the small preserved lemons into the salad. Divide between
bowls. Top with the cheese slices and serve.