Trim the courgette, halve lengthways and chop into 2cm wide strips. Then chop into 2cm chunks. Chop the tomatoes into 1cm pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the cranberries.

Pour the water for the bulgur wheat (see ingredients for amount) into a large saucepan, add the chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Heat a frying pan on high heat (no oil). When hot, add the courgette and cook until nicely charred, 6-8 mins total. Turn every couple of minutes - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then transfer to a bowl.

Pop the frying pan back on medium-high heat with a drizzle of oil. Once the oil is hot, add the diced chicken thigh to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, remove from the heat and let it cool slightly. Stir the harissa into the pan and coat the chicken. Fluff up the bulgur wheat and mix in the charred courgette, tomatoes, cranberries and half the mint. Pop the yoghurt and remaining mint into a small bowl, season with salt and pepper and mix.

Serve the jewelled bulgur in bowls, topped with the harissa chicken. Drizzle the minty yoghurt over to finish. Enjoy!