Warm Lemony Lean Beef Tabbouleh

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your lean beef mince and cook for 3 min or until it's starting to brown, breaking it up with a wooden spoon as you go

Peel and finely chop (or grate) your garlic

Discard any excess oil from the pan, then stir in the chopped garlic, ras el hanout and beef stock mix

Reduce the heat to medium-low and cook for 9-10 min or until the beef mince is cooked through (no pink meat!)

While the beef mince is cooking, add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, dice your tomato[es] finely

Chop your parsley finely, including the stalks

Add your honey to the beef and continue to cook for 1 min further before removing the pan from the heat to cool slightly – this is your honey lean beef mince

Add the drained bulgur wheat to a mixing bowl with the diced tomato, the juice of half your lemon[s] and a drizzle of olive oil

Add the honey lean beef mince and most of the chopped parsley (save some for garnish!) and give everything a good mix up

Taste for seasoning, adding more salt and pepper if needed – this is your warm lemony lean beef tabbouleh

Cut the remaining lemon into 1 wedge per person