• Halve, peel and thinly slice the onion.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Trim and thinly slice the scallions.

• Place a pan over medium heat with a drizzle of oil.
• Once hot, add the onion and bell pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
• Add the Middle Eastern spice mix and a pinch of sugar.
• Cook until caramelised, 1-2 mins more.

• While the onion and pepper are cooking, pour 300ml water (per 2P) into a large pot, stir in the stock 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 pot and remove from the heat.
• Leave aside for 12-15 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• When the veg is caramelised, transfer to a bowl and cover to keep warm. Give the pan a quick wipe. 
• Return the pan to medium-high heat with a drizzle of oil.
• Fry the chicken, until cooked, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 

• When the chicken is cooked, add the sweet chilli and stir to glaze the.
• Add the caramelised peppers and onions, harissa paste, and a knob of butter to the bulgur and toss together. 
• Season with salt and pepper.

• Share the bulgur and veg between bowls. 
• Top with the salad leaves on one side and the glazed chicken on the other.
• Spoon over any remaining glaze from the pan.
• Finish by drizzling over the scallions and yoghurt.