INGREDIENTS
350g (12oz) bulgur wheat
salt and freshly ground black pepper
150–300ml (5–10fl oz) tomato juice
3 tsp capers in vinegar, drained
12 black olives, pitted and halved
12 green olives, pitted and halved
METHOD
Tip the bulgur wheat into a large bowl, then pour over enough boiling water just to cover – about 300ml (10fl oz). Leave to stand for about 15 minutes.
Season generously with salt and pepper, and stir well with a fork to fluff up the grains. Add the tomato juice, a little at a time, until the bulgur has absorbed all the juice. Leave to stand for a few minutes between each addition – the bulgur will absorb quite a lot of moisture.
Now add the capers and olives, taste, and season again if needed.
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