• Pour 240ml water (per 2P) into a large pot, stir in the stock and bring to the boil.
• Stir in the bulgur, bring back up to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat.
• Leave aside for 12-15 mins or until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
• Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

• In a bowl, mix the aioli, tahini and harissa paste with a drizzle of oil.
• Season to taste with salt and pepper.
• Loosen with a splash of water if required. 

• Place a pan over medium-high heat with a drizzle of oil.
• When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.

• When the bulgur is cooked, stir through the bell pepper, cucumber, salad leaves, red wine vinegar with a glug of oil.
• Season to taste with salt, pepper and sugar. 

• Divide the couscous salad between plates and top with the falafel.
• Drizzle over the spicy tahini dressing.