This goes well with spicy chicken pieces. All quantities are approximate
2 cups bulgar wheat (pour boiling water over and soak until absorbed)
3/4 cup currants soaked for 15 mins
1-2 cups chicken stock
2 cloves garlic
2 scallions or an onion
juice of a lemon and orange
tsp ground cumin
1/3 cup chopped parsley
salt and pepper
1/3 cup pine nuts
lightly cooked spinach
Cook garlic and onions in a little oil in a saucepan.
Tip water off soaked bulgar, and add to saucepan.
Add most of the chicken stock and juices.
Let simmer for about 10 mins til juices are absorbed, add more stock if too dry
Drain currants and add with spices, salt and pepper.
Chop and add spinach.
Add parsley and pinenuts (and any other seasonal veges) and serve with natural yoghurt.