1/2 cup coarse burghul, 1/2 cup black & red rice, & 1/2 cup quinoa for some variety. Cover the coarse burghul with boiling water until it soaks in. Then boil the rice (20 minutes ish) with the burghul steaming on the top. Ten minutes before rice is cooked add the quinoa. Or you could just use one of these.
For the veggies roast eggplant, zucchini, pumpkin, red capsicum. Chop 2 spring onions, 1 cup parsley, 1 cup coriander, 1/4 pomegranate arils. Toss together with the grains. Squeeze 1/2 lemon juice over & 1 teasp pomegranate molasses (optional, I love it).
Tahini Dressing: 1 dessertsp unhulled tahini (loads of calcium & some fibre), 3 dessertsp greek yogurt, 1 dessertsp lemon juice, 1 teasp sumac, chilli powder (optional). Mix and dollop on top of salad. This also goes beautifully with the poached chicken.