Bulgar wheat with feta cheese

Ingredients

200g bulgar wheat
2 shallots, thinly sliced
2 garlic cloves, finely chopped
4 coriander roots, cleaned and finely chopped
2 medium carrots, grated
10 black olives, coarsely chopped
1 preserved lemon (or zest and juice of 1lemon)
100g feta cheese, crumbled
Freshly ground black pepper
5 roasted coriander seeds, crushed
600ml hot vegetable stock
Olive oil for cooking

Utensils

1 large mixing bowl
1 wooden spoon
1 heavy bottomed pan
1 grater
1 sharp knife

Method

1. Just cover the bottom of the pan with olive oil and on a medium heat sweat the shallots and then add the garlic and coriander roots. Cook and stir for a couple of minutes.

2. Add the bulgar wheat and continue stirring on a very low heat and add enough stock to be absorbed by the wheat. Continue cooking on a low heat and add small amounts of stock and when that is absorbed, remove from heat. Place a lid on the pan and leave to stand for 5 minutes.

3. The bulgar wheat should now be firm but not crunchy. In a mixing bowl add the grated carrots, the finely chopped preserved lemon (or the juice and finely grated zest of a fresh one), the chopped olives and the crumbled feta cheese. Add ground black pepper and crushed toasted coriander seeds to taste.