You can use any vegetables you like with this really - I've just suggested the ones that I normally use. It's really nice served with plain yoghurt.
Ingredients
80g (3oz) bulgar wheat (or cous-cous if preferred)
One red onion
One red pepper (capsicum)
25g (1oz) sweetcorn
50g (2oz) mushrooms (chestnut mushrooms are my favourite)
50g (2oz) cherry tomatoes
50g (2oz) sultanas
50g (2oz) flaked almonds
15ml (one tablespoon) tomato puree
15ml (one tablespoon) soy sauce
Hot pepper sauce (Tabasco) to taste (optional)
5ml (one teaspoon) ground cumin
5ml (one teaspoon) ground turmeric
5ml (one teaspoon) dried mint (or 15ml, one tablespoon, of fresh chopped mint
Put the bulgar wheat in a bowl and pour over about twice the volume of boiling water. Cover and leave to steam for about 30mins.
Roughly chop the onion and fry in some olive oil for about 10mins until soft.
Meanwhile chop the pepper (capsicum) into small strips, slice the mushrooms, and halve the tomatoes.
Add the pepper, mushrooms and sweetcorn to the onion along with the spices and fry for about 5mins. Add a small amount of water if it starts to stick.
Add the flaked almonds, sultanas, tomato puree and soy sauce, along with a small amount of water to make a thick sauce.
Stir in the steamed bulgar wheat, take off the heat and stir in the tomatoes and mint, and season with pepper to taste. Cover and leave to stand for five minutes before serving.
