Lamb tabouli with hummus

Instructions

1. Place chicken stock in a small saucepan over high heat and bring to the boil. Remove from heat, then add burghul. Cover and stand for 20 minutes. Drain, squeezing out as much excess water as possible, then transfer to a large bowl and set aside.
2. Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add lamb mince and cook, breaking up lumps, for 5 minutes or until browned. Add garlic, allspice, cumin, cinnamon and fennel seeds and cook, stirring regularly, for 30 seconds or until mixture is fragrant.
3. Add mince mixture, juice, parsley and mint to burghul, mixing well. Serve lamb tabouli with spinach leaves, hummus and Lebanese bread.