Instructions

1. Rinse the bulgur under cold water.
2. Place it in a saucepan with enough water to cover it and add the stock cube. Bring to the boil, then reduce the heat and simmer until the liquid has been absorbed. Cover and leave to stand for 5 minutes before fluffing with a fork.
3. Meanwhile, heat the olive oil in a frying pan over a medium-low heat. Cook the shallots for about 5 minutes until softened.
4. Add the garlic and oregano and cook for another minute.
5. Stir in the green beans, lemon juice and vegetable stock. Bring to the boil, then cover and simmer for 5–8 minutes, or until the beans are just tender.
6. Add the lentils and warm through for 2–3 minutes.
7. Stir in the cooked bulgur, lemon zest and chopped parsley.
8. Season generously with freshly ground black pepper, toss everything together and serve warm or at room temperature.