Makes 2 portions. Often made with couscous, but I prefer buigar

• 200g Bulgar
• 500ml chicken stock
• Mint, fine chopped
• Parsley, fine chopped
• 8 Cherry Tomato or any tomato, chopped
• 1/3 Cucumber, deseed and chopped
• 4 Green Onion, chopped
• 1 x Juice of a Lemon
• Olive Oil, equal volume to the lemon
• Salt
• Pepper

Soak the bulgar in stock for 30mins until all the stock is absorbed. Fluff up the bulgar with a fork.

Mix all the ingredients into the bulgar and serve