Spiced bulgur pilaf with fish

• olive oil↗1 tbsp tbsp
• onions↗2

  finely sliced

• carrots↗3

  grated

• cumin seed↗2 tsp tsp
• harissa↗2 tbsp tbsp
• bulgur wheat↗200g g
• dried apricots↗6

  chopped

• weak chicken stock↗700ml ml

  (we made using 1 stock cube)

• baby spinach↗200g g
• firm white fish4

  fillets

• 4 thin lemon↗

  slices

Step-by-step instructions

1. 1

   Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.

2. 2

   Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.

3. 3

   Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.