I'm not entirely sure what to call this dish, it's a mish-mash of inspirations that I tossed together and discovered is delicious. Usually bulgar wheat/couscous (I use them interchangeably) seems Moroccan-inspired, as do bell peppers at times, but the olives and feta are very 'Greek' and then the rest seemed like a pretty standard English-garden salad. It was just the right mix of warmed vegetables and cold for a light dinner on a summer day, as well as being quick and simple but tasting grown-up! The quantities here are my usual dinner guesswork, and it really depends on taste; I know some people are very against radishes.
- Prepare a portion of bulger wheat/couscous
- Chop roughly a quarter of a red pepper, 5 cherry tomatoes, a quarter of a red onion, a handful of olives, about 4cm of cucumber, a couple of radishes and a wedge of feta cheese.
- Lightly fry the onion, then toss the tomatoes and peppers into the pan for a couple of minutes, and then the feta for about 30 seconds
- Combine all the ingredients and drizzle with an olive-oil based salad dressing (I used a Canadian garlic and parmesan bread dipper)
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