Method
Spray a large frying pan with frylight, cook onion until soft, add the tomato puree, and cook for for 2-3 mins.
Add tomatoes, turn heat to low & simmer for 5 mins. Add the stock, turn the heat up & bring to the boil, remove from the heat & add the Bulgar wheat, stir well.
Add the lemon juice, spring onions, red peppers, chilli or cayenne pepper, garlic, cumin & cinnamon. Season to taste, cover & leave to stand for 20 mins. (Keep warm on a low heat)
Mix well, add the pomegranate seeds & mint, serve warm with lemon wedges to squeeze over.
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