Makes 3 decent sized lunches.
Saute 175g chopped green beans with half a finely chopped red onion for 2-3 minutes. Next add more olive oil and a clove of garlic and cook for a minute. Stir in 175 g course bulgar and 125 g (half a cup) freekah and combine. Next stir in 3 chopped ripe tomatoes and season, then add a pint of hot water, cover and simmer very low for around 20 minutes. Allow to rest with the lid still on for 10 minutes before serving. Serve with Aleppo pepper, chilli flakes and yogurt.