Set a large pan over a medium-high heat. Pour in 1 tbsp olive oil and crumble in the beef mince with a pinch of salt and pepper. Stir well with a wooden spoon to break the meat up. Fry for 3-4 mins till browned all over.
Peel the onion and the garlic clove and finely chop them both. Add to the mince along with 1 tsp each cumin, turmeric and coriander seeds, and the cinnamon stick. Cook for a further 2-3 mins, stirring frequently.
While the mince and spices cook, roughly chop the tomatoes and apricots. Slide them into the pan.
Crumble the stock cube into a large jug and add 500ml boiling water. Stir with a fork till dissolved.
Pour the bulgar wheat into the pan and cover with the hot stock. Stir everything together, reduce the heat to a gentle simmer then pop a lid on the pan and cook till the wheat is tender and fluffy, about 15 mins.
Remove the pan from the heat and allow to steam for a further 5 mins in the pan, with the lid on. Taste and add a little seasoning if required.
Use a ladle to heap the pilaf into deep bowls, and serve with the peppery salad leaves on the side.