Put the bulgur wheat in a heatproof bowl, cover with boiling water and leave for 30 minutes to cook while you prepare everything else.
Rinse the quinoa, then tip into a pan, cover with cold water, bring to the boil and simmer for 20 minutes.
To make the tzatziki, put the yogurt, chopped mint, minced garlic, lemon juice and cucumber in a bowl with a pinch of pepper. Mix well and set aside.
Heat 1/2 tbsp olive oil in a frying pan over a high heat and add the peppers, salt to taste and fry for 5 minutes. Don't stir too much, you're looking for a bit of char. Tip on to a plate and set aside.
Heat 1/2 tbsp olive oil to the frying pan and add the lamb. Break apart a little over a high heat, then add the ras el hanout. Cook until browned - about 15 minutes.
Turn off the heat and add the cooked and drained bulgur wheat, quinoa, peppers mint, and most of the parsley to the pan. Mix through.
Dish into four bowls, top with the tzatziki dressing, feta and a scattering of parsley.