• In a small pot, combine bulgur, stock concentrate, 1 cup water, 1⁄2 tsp harissa powder (you’ll use more later), and salt (we used 1⁄2 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. Quarter tomatoes. Pick and mince fronds from dill.

• Pat chicken* dry with paper towels; season with Tunisian Spice Blend, 1⁄2 tsp harissa powder (be sure to measure— use less if you prefer less heat), and a big pinch of salt and pepper. (Use 1 tsp harissa powder for 4 servings.) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Drain any excess liquid from bulgur if necessary. Stir in 1⁄2 TBSP butter (1 TBSP for 4 servings) until melted. Transfer to a large bowl along with cucumber, tomatoes, half the feta, and minced dill to taste (start with half and add more from there if desired). Toss with half the vinaigrette. Taste and season with salt and pepper. • Divide tabbouleh between bowls and top with harissa chicken. Drizzle with remaining vinaigrette and top with remaining feta. Serve.