Citron och persilja tabbouleh

👩‍🍳 Gör så här

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