2 red peppers, cored, deseeded and cut into bite-sized pieces
1 yellow pepper, cored, deseeded and cut into bite-sized pieces
4 tablespoons olive oil
3 garlic cloves, crushed
1 red chilli, finely chopped
2 tablespoons harissa paste
125 g (4 oz) bulgar wheat
600 ml (1 pint) hot vegetable stock
juice of 1 lemon
6 tablespoons finely chopped coriander leaves
6 tablespoons finely chopped mint leaves
Put the courgettes and peppers in a roasting tin. Mix together the oil, garlic, red chilli and harissa in a bowl, then pour over the vegetables and toss to coat evenly. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until softened and the vegetables are just beginning to char at the edges.
Meanwhile, put the bulgar wheat in a large heatproof bowl and pour over the stock, then cover tightly with clingfilm and leave to stand for 15 minutes until the grains are tender but still have a little bite.
Leave the bulgar wheat to cool slightly, then add the roasted vegetables, lemon juice and chopped herbs and toss to mix well. Serve warm or at room temperature.