The combination of nutty bulgur and the sharp, fresh taste of lemon and herbs make this the perfect side dish to the spicy lamb. Use can use cous cous if you cannot get bulgur.
Put 200g of bulgar wheat into a large bowl, add 750ml of boiling water, cover and set aside for twenty minutes or until the water has absorbed. Once the bulgar has cooled, using a fork, mix in the juice of two lemons, four tablespoons of olive oil, two cloves of garlic – finely chopped, two tomatoes, deseeded and finely diced; half a cucumber, peeled, deseeded and finely diced; a large handful of flat leaf parsley and fresh mint roughly chopped. Season with a pinch of salt and lots of freshly ground black pepper.

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