Spiced Bulgar and Pearl Couscous Salad with apple and currants

Dressing

¼ c fresh lemon juice

1 star anise, finely ground (in a coffee grinder)

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

Salad

1 cup bulgar wheat

½ cup pearl couscous.

40 g fresh coriander, roughly chopped

1 large green apple, peeled and cut in 1cm dice

½ cup sultanas

½ cup currants

½ cup toasted whole almonds, chopped

Topping

½ cup Greek yoghurt

1 Tbsp grated fresh ginger

2 tsp lemon juice

Pinch of salt

You can cook the bulgar wheat 2 ways: add to a pot of generous boiling water and cook for 10 minutes then drain in a mesh colander.  Alternatively, cover the bulgar with 2cm of boiling water.  Cover and leave to hydrate for at least 30 minutes.

Cook the pearl couscous in a generous pot of salted water for about 10 minutes til al dente. (Do not be tempted to do this together with the bulgar.  Their cook times are slightly different and you want pops of white pearls visible in the yellow bulgar.

Whisk together all the ingredients for the dressing in a small bowl.

Whisk together the topping ingredients in another bowl.

In a large mixing bowl, toss the bulgar with this dressing and season with salt.

Add the remaining salad ingredients to the bulgar and mix briefly to combine, saving some coriander and almonds to garnish the salad. Dot the salad with the yoghurt topping or serve alongside.