• Place a pot over medium-high heat with a drizzle of oil.
• Halve, peel and chop the onion into small pieces.
• When oil is hot, fry half the onion until softened, 4-5 mins.
• Add 300ml water (per 2P) and half the stock to the pot. Bring to the boil.
• Add the bulgur, bring back to the boil then simmer for 1 min. Cover and remove from heat. Leave aside for 12-15 mins (or until ready to serve).

• Place a (separate) large pot over medium-high heat with a drizzle of oil.
• When the oil is hot, add the remaining onion.
• Cook until softened, 4-5 mins. 
• Season with salt and pepper.

NOTE: Adding chicken? Add to the hot pan and fry until browned, 6-8 mins, before adding the onion.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Trim the courgette, then quarter lengthways. Slice widthways into 1cm thick pieces.
• Drain and rinse the chickpeas.
• Pop half into a bowl and roughly mash with the back of a fork.
• Once the onion has softened, add the garlic, Middle Eastern spice and chickpeas (whole and mashed). Cook until fragrant, 1 min.

• Pour 100ml water (per 2P) and remaining stock into the chickpeas along with the passata.
• Stir in chilli flakes (use less if you don't like spice), ½ tsp sugar (per 2P) and ¼ tsp salt (per 2P).
• Cover and cook until thickened, 8-10 mins.

• When 5 mins of cooking time remain, stir in the prawns and courgette.
• Cover again and simmer until prawns are cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
• Stir a knob of butter and harissa paste through the stew.
• Loosen with a splash of water if you feel it's too thick.
• Season with salt, pepper and sugar.

• When everything is ready, fluff up the bulgur with a fork. Season to taste with salt and pepper.
• Share the bulgur between bowls and top with the harissa prawn stew.
• Finish the stew with a drizzle of honey.