200g bulgur 400g vegetable stock 100g orange juice (freshly squeezed) 3g Ras el Hanout 4 stalks of mint 4 stalks of flat-leaf parsley Salt, pepper 50g roasted almonds (without shell)

Fillets of an orange (optional) Pomegranate seeds (optional) 2 stalks of parsley as topping

Wash the bulgur and put it in the rice stove with stock, orange juice, some salt and pepper.

Chop the herbs finely, fillet the orange if you like. Roast the almonds in a pan without fat. Either whole or coarsely chopped - which I prefer.

Let the bulgur cool, fold in the herbs and almonds, and season with salt and pepper.

That's it.

Pomegranate seeds and parsley also go great as a topping.