Burghul with Courgettes and Tomato Sauce

Thank you to Palestinian chef Joudie Kalla for this recipe. Kalla says Burghul wheat is commonly eaten in the Safad region, where her mother is from. This simple recipe is hearty and nutty.

Ingredients:

• 50ml olive oil (plus extra for drizzle)
• 1 large onion
• 2 teaspoons salt
• 1 tsp black pepper
• 3-4 tablespoons tomato puree
• Juice of ½ lemon
• 4 courgettes cut into 1.5cm slices
• 400g dark coarse burghul (cracked wheat)
• Bunch of fresh mint
• Bunch of spring onions

Method:

1. Heat olive oil in saucepan on high heat. Sauté chopped onion for about 5 mins, then add salt, pepper, tomato pureé and lemon juice and mix.
2. Add courgettes and mix well. Add burghul and enough water to just cover mixture. Don’t add too much as burghul will expand and become soggy.
3. Cook on medium heat for 5-6 mins, then turn heat down low and cook for 10-12 mins until water has evaporated.
4. Mix burghul with a fork and drizzle with reserved olive oil. Garnich with mint and spring onions. Serve with bread and and yoghurt if liked.