Instructions

1. Rinse the bulgar wheat under running wate, drain then put it in a pan. Add the water and a pinch of salt then bring to the boil. Cook for about 15 minutes over low heat, until no liquid left and the bulgur is tender and fluffy.
2. Remove from the heat, stir in a small spoonful of olive oil, then rest (covered) for 10 minutes. 
3. Meanwhile, make the sauce:
4. Thinly slice the onion garlic and red pepper. Chop the ginger.
5. Heat the oil in frying pan and add the sliced onion, red pepper and ginger. Gently sauté for about 8 minutes, then add the garlic, cumin seed an cayenne. Stir for 30 seconds, then add the drained beans and lemon juice.
6. Stir in the bulgar wheat, turn off the heat, then add the lemon zest and season to taste.
7. Finally, fold in the chopped herbs, taste and adjust the seasoning & lemon juice to your liking.
8. Serve warm or at room temperature.