a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

a) Heat a medium frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) While the beef cooks, chop the tomato into 1cm pieces.

b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

c) Peel and grate the garlic (or use a garlic press).

a) Mix the garlic, chermoula spice mix and tomato puree into the beef and cook for 1 min.

b) Stir in the pomegranate molasses, remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then simmer until reduced slightly, 3-4 mins. Taste and season with salt and pepper if needed.

a) Meanwhile, put the yoghurt into a small bowl and add half the mint.

b) Season with salt and pepper. Mix together, then set aside.

a) Fluff up the bulgur wheat with a fork, then stir through the tomatoes and remaining mint.

b) Taste and add salt and pepper if needed, then spoon the tabbouleh into bowls.

c) Serve the beef on top of the tabbouleh with a dollop of mint yoghurt and a handful of rocket. Drizzle the rocket with a little olive oil to finish.

Enjoy!