Lemon & parsley tabbouleh

Ingredients

• 175 g bulgar wheat 
• 1  vegetable cube crumbled
• 1  garlic clove crushed
• 1  juice of lemon 
• 1 tbsp olive oil extra virgin extra-virgin
• 1  tomatoes finely chopped
• 50 g blanched almonds and whole finely chopped
• 1 large bunch flat parsley roughly chopped (80g pack)
• 200 g goat cheese crumbled
• 1 large pinch pepper 
• 4 servings pepper black
• 1 tbsp cooking oil 
• 250 g halloumi cheese 
• 2 small simple preserved lemons 

Equipment

• bowl
• frying pan

Directions

1. 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.
2. If youve used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients.
3. Serve, chill until needed, or see suggestions, right.
4. To make with goat's cheese, mix the crumbled goats cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
5. 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.