Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot.
Trim the courgette, halve lengthways, then cut into 1cm thick half moons.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the cranberries.

Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min more.
Pour the water for the bulgur wheat (see ingredients for amount) into the pan, add the chicken stock paste and bring to the boil. Stir in the bulgur, bring it back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Set aside for 12-15 mins or until ready to serve.

Meanwhile, heat a frying pan on high heat (no oil).
Once hot, add the courgette and cook until charred, 6-8 mins total. Turn every couple of mins - 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 (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once the oil is hot, add the diced chicken 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 and equipment after handling raw chicken and its packaging. 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 to coat the chicken.
Fluff up the bulgur wheat using a fork 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, then mix together.

Spoon the jewelled bulgur into your bowls and top with the harissa chicken.
Add a dollop of mint yoghurt to finish. Enjoy!