• Before starting, wash and dry all produce.
• Core, then cut pepper into 1/2-inch pieces. 
• Finley chop spinach. 
• Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Heat a medium pot over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot to melt. 
• Add bulgur. Cook for 1 min, stirring constantly, until fragrant. 

• To the pot, add 2/3 cup (1 cup) water, spinach and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high, then remove from heat.
• Let stand for 16-18 min, until bulgur is tender and water is absorbed. Fluff bulgur with a fork.

• Meanwhile, pat tofu dry with paper towels, then cut or tear into 1/2-inch pieces. Sprinkle with Harissa Spice Blend. Season with salt and pepper.
• Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. 

• Using a strainer, drain and rinse shrimp. Pat dry with paper towels.Season with salt and pepper.
• Reheat the same pan (from step 3) over medium high, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
• Meanwhile, to a small bowl, add mayo and 1/2 tbsp (1 tbsp) lemon juice. Whisk to combine. 

• Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper. 

• Stir peppers and lemon zest into bulgur. 
• Divide bulgur between bowls, then top with tofu and shrimp. 
• Drizzle with lemon mayo. 
• Sprinkle with feta.
• Squeeze a lemon wedge over top.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels.Season with salt and pepper. Reheat the same pan (from step 3) over medium high, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**