a) Preheat your oven to 200°C. b) Halve, peel and thinly slice the red onion. c) Halve the bell pepper and discard the core and seeds. Chop into 1cm sized chunks. d) Roughly chop the coriander (stalks and all). e) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a medium saucepan on a medium high heat. b) When hot, add the onion and pepper and cook stirring frequently until tender, 5-6 mins. c) Add the garlic and cook for a further 1 minute.

a) Once the garlic has cooked, pour the water (see ingredients for amount) and vegetable stock powder into a saucepan and bring to the boil. b) Stir in the bulgur, bring back up to the boil and simmer for 1 minute. c) Pop a lid on the pan and remove from the heat. d) Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, pop the cod fillets on a baking tray lined with baking paper, season with salt and pepper, sprinkle over the zahtar spice and roast until cooked through, 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

a) Once bulgur has steamed, carefully fluff it wth a fork and stir through the balsamic vinegar. b) Taste and season with salt and pepper.

a) Share the bulgur between your plates. Top with the cod and sprinkle over the coriander. Enjoy!

Step 4 MOD: If you've opted to get cod instead of chicken, ignore the chicken instructions above. Instead, pop the cod fillets on a baking tray lined with baking paper, season with salt and pepper ,sprinkle over the zahtar spice and roast on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Step 6 MOD: If you've got cod, no need to rest and slice. Share the bulgur between your plates. Top with the cod fillets and sprinkle over the coriander. Enjoy!