Ingredients

• 2 cups vegetable stock
• 1.5 cups couscous
• 0.5 cup cracked bulgar wheat
• 4 spring onions, roughly chopped into 2 cm pieces
• 2 cloves garlic, crushed
• 2 tsp cumin
• 0.5 tsp cinnamon
• 0.5 tsp turmeric
• 4 large tomatoes, roughly chopped
• 0.25 cup of mixed fresh herbs (I used coriander, parsley & sage), finely chopped
• 4 T lemon juice (for dressing)
• 1 roasted pepper
• 0.5 cup toasted pine nuts (do this in a dry pan, take care as they toast very quickly)
• 0.5 cup cranberries
• 1 T olive oil

Method:

1. Bring the vegetable stock to the boil in a medium saucepan. Remove from the heat and add the couscous and cracked wheat, stir into the stock, cover and set to one side for 5 minutes. Once all the liquid is absorbed, fluff up with a fork. Let cool.
2. Toast the pine nuts in a pan. Remove from the heat and set to one side.
3. In the same pan (keep the dishes down!), add the olive oil, heat gently then add the onions, stir for 2 – 3 minutes.
4. Add the garlic (crushed), cumin, cinnamon and turmeric, cook, with stirring, for 30 seconds, or until fragrant – smells divine!
5. Add the chopped tomato, pine nuts and pepper. Cook, with stirring, for 1 – 2 minutes. Remove from the heat.
6. When cooled, I left for about 0.5 hour, mix together in a bowl the couscous, chopped herbs and cooked onion/tomato/pinenuts/pepper/spices mix.  Add the lemon juice as a dressing.  Taste and season as required with pepper.

I think this was better preparing it the day before it was needed, but you decide!