Spiced bulghar pilaf with fish

Ingredients

Instructions

1. Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for
   10 minutes until soft and golden. Add the carrots and cumin seeds and cook for
   2 mintes more. Stir through the harissa, bulghar and apricots, pour over the stock and bring to the boil. Cover and simmer for
   7 minutes.
2. Add the spinach and stir through unil just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for
   8 minutes, keeping over a low-ish heat.
3. Turn the heat to low and cook for
   7-8 minutes more or until the fish is cooked through and the bulghar is tender. Season with black pepper and serve.

Nutrition

BBC Good Food: One-pot Dishes