• Olive oil, 2 tbsp
  • 2 large onions, finely chopped
  • 2 tbsp tomato puree
  • 4 tomatoes, finely chopped (or 400g canned chopped tomatoes)
  • 200ml boiling vegetable stock
  • 300g dried bulgur wheat
  • Juice of 1 lemon, plus wedges to serve
  • Bunch of spring onions, finely chopped
  • 4 bottled roasted red peppers in brine, drained, rinsed and finely chopped
  • 1 tsp chilli powder (or cayenne pepper)
  • 2 garlic cloves (crushed)
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • Salt and black pepper (freshly ground)
  • 120g pomegranate seeds
  • Large handful of roughly chopped mint leaves
  • 200g feta cheese, or grilled halloumi (for serving)


  • STEP 1
    Add the oil to a non-stick frying pan over a medium heat. Add the onions and stir-fry for 5-6 mins (or until soft), then add the tomato puree and stir-fry for 2-3 mins.
  • STEP 2
    Add the tomatoes, turn the heat to low and leave simmering for 5 mins. Add the stock, turn the heat to high and bring to the boil. Remove the pan from the heat and stir in the bulgar wheat.
  • STEP 3
    Add the lemon juice, spring onions, red pepper, chilli or cayenne pepper, garlic, cumin and cinnamon. Season to taste, cover and leave to stand for 15-20 mins.
  • STEP 4
    Toss to mix well, scatter over the pomegranate seeds and mint and serve warm or at room temperature, with lemon wedges and feta/haloumi

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