Preheat your oven to 200°C. Fill and boil your kettle. Trim the bottom 2cm from the asparagus stalks and discard. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks..

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

Meanwhile, heat a drizzle of oil in a frying pan on high heat. Once hot, add the chicken, yellow pepper and chermoula (add less if you don't like heat). Season with salt and pepper and stir to combine. Fry until the chicken is browned and cooked through, 9-11 mins, stir occasionally. Lower the heat if the chicken and pepper start to go too dark. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop your asparagus onto a baking tray and drizzle with oil. Season with salt and pepper. Bake on the top shelf of your oven until tender, 8-10 mins.

When cooked, fluff up the bulgur with a fork. Stir through the harissa (add less if you don't like heat). Add the bulgur to the chicken and veg and gently mix together until combined. Taste and add salt and pepper if you feel it needs it.

Spoon the bulgur, chicken and veg into bowls. Top with the roasted asparagus. Drizzle some yoghurt over the top. Enjoy!