Prepare the bulgar and the millet before starting anything. Both grains need to be cooked separately. Cook the bulgar and millet separately according to the package or see the instructions below.

For the bulgar. Bring 1.5 cups of water and 1/2 teaspoon of salt to a boil over medium/high heat and add the bulgar. Bring the water to a boil again and then cover the pot, and turn the heat low. Simmer for 15-20 minutes or until the bulgar is cooked, but still has a bite to it. Strain the excess water and lay the bulgar out on a plate to cool.

For the millet. Add 1 cup of water, 1/2 teaspoon of salt, and the millet and boil over medium/high heat. Cover the pot and turn the heat to low. Simmer for 15-20 minutes or until the millet is cooked, but still has a bite to it. Strain the excess water and lay the millet out on a plate to cool.

Prepare the vegetables- heat olive oil in a large skillet over medium heat. Add the mushrooms to the skillet and season them with 1/2 teaspoon of salt. Saute the mushrooms for 5-6 minutes and then remove them from the skillet.

Add 2 tablespoons more olive oil and then add the onion. Season the with ½ teaspoon of salt and saute for 4-5 minutes. Add the garlic and saute for another 1 minute, just be sure the garlic doesn’t start to burn.

Add sweet potatoes and let them brown for 1-2 minutes and then pour the broth over the vegetables. Toss all of the ingredients together. Break up any brown bits from the bottom of the pan.

Add the tomatoes and the tomato paste and whisk the tomato paste until it has been combined with the broth. Add the fresh thyme sprigs, za’atar seasoning, and the remaining salt, and bring everything to a gentle simmer over medium/high heat.

Turn the heat to low and allow the mixture to simmer for 15-20 minutes or until the tomatoes have burst and the sauce thickens.*

Prepare the almond topping while the sauce simmers. Toss the almonds in a small, dry skillet with the honey and za’atar seasoning and toast all of the ingredients over medium heat until the almonds start to brown. Transfer the almonds to a plate and allow them to cool.

When the sauce has thickened and the sweet potatoes are tender, remove the thyme sprigs from the sauce and add the cooked bulgar, millet, and sauteed mushrooms to the sauce Toss the grains with the tomato sauce and top with the almonds, goat cheese crumbles, and fresh herbs.