Bring the vegetable stock to the boil in a large saucepan, add the bulgar wheat and cook for 7 minutes. Remove from the heat, cover with a tight-fitting lid and set aside for 5–8 minutes, until the liquid has been absorbed and the grains are tender.
Meanwhile, heat 2 tablespoons of oil in a frying pan and cook the onion gently for 7–8 minutes, until soft and golden.
Combine the remaining oil with the tomato juice and lime juice, and season with salt and pepper. Fold the dressing, onion, goats’ cheese and parsley into the bulgar wheat with a fork, and spoon into 4 shallow bowls to serve.