Boil a kettle.
Add the bulgur to a pot with 275ml of boiling water, cover with a lid over a medium-low heat.
Simmer for 5-7min or until almost all the water is absorbed.
Remove and set aside with the lid on for 10 min, until dry and fluffy.
Meanwhile, put the barberries in a small bowl and add 100ml of hot water.
Add 1 tbsp of sugar and mix well.
Peel the onions, cut them in half and slice finely.
Chop the mint finely and grate the zest of the lemon.
Cut the halloumi into thin slices (approx. 1cm thick).
Cut the lemon in half and squeeze the juice over the halloumi.
Combine half the ras el hanout with 1 tsp of black pepper for the spice mix.
Coat the halloumi in the spice mix.
Add 1-2 tbsp of olive oil to a large pan on a medium-high heat.
Once the oil is hot, add the onion and cook for 4-5 min or until soft and lightly caramelised.
Add 3 tbsp of the barberry water to the bulgar wheat.
Drain the barberries and add to the bulgar wheat.
Combine the barberry bulgar with the mint, lemon zest, remaining ras el hanout, pomegranate molasses and 1-2 tbsp of olive oil.
Season to your taste with salt and pepper.
Push the onion to one side of the pan and add 1-2 tbsp of olive oil.
Add the halloumi and cook for 1-2 min on each side or until golden all over.
Serve the bulgur wheat with the onion and halloumi.