Cook/soak 200g bulghur wheat/couscous according to directions.
Make a dressing by mixing 4T lemon juice, 1T tomato puree, pinch of dried chilli (optional), 1t ground cumin, 1t paprika, 1t sea salt, 1t black pepper & 5T olive oil (or your favourite).
Pour dressing over warm grains & leave to cool completely.
Core & dice 350g ripe tomatoes & slice 4 spring onions.
Add 1 or 2 deeseeded & chopped peppers or 500g sauteed courgettes or more tomatoes.
Finely chop 5T flat leaf parsley, 4T mint & 3T dill & mix everything together adding 50g toasted walnuts.
Leave to stand for at least 20m (or overnight) and then add salt & pepper or more chili to taste.