• In a small pot, combine bulgur, stock concentrate, 1 cup water, ½ tsp harissa powder (you’ll use more later), and salt (we used ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; we used 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to use in step 4.

• While bulgur cooks, wash and dry produce. • Trim and finely dice cucumber. Finely dice tomato. Pick and mince fronds from dill.

Pat chicken* dry with paper towels; season with Tunisian Spice, 1 tsp harissa powder (be sure to measure), and a big pinch of salt and pepper. (Use remaining harissa powder for 4 servings.) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Drain any excess liquid from bulgur if necessary. Stir in ½ TBSP butter (1 TBSP for 4 servings). Transfer to a large bowl along with cucumber, tomato, half the feta, and minced dill to taste (start with half and add more from there if desired). Toss with half the Greek vinaigrette. Taste and season with salt and pepper. • Divide tabbouleh between bowls and top with harissa chicken. Top with remaining Greek vinaigrette and remaining feta. Serve.