1. Put the bulgar wheat in a large bowl and cover with boiling water. Leave for 20 minutes until the grains have softened and absorbed the water. When ready, drain away any excess liquid.
2. Combine the chick peas and harissa paste in a separate bowl. When the bulgar wheat is ready, add to this bowl and stir through.
3. Gently stir in the tomatoes, parsley, mint and red onion.
4. Drizzle the olive oil and lemon juice over the top along with some salt. Stir this through and serve.
Spruce it Up
If you want to create a small side-dish then omit the chickpeas. It’ll go perfectly alongside a lamb kebab and a pot of tzatziki.