• Wash and dry produce. • Peel and mince or grate garlic. Halve tomatoes. Trim and dice zucchini into 1/2-inch pieces. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Zest and quarter lemon. Pick cilantro leaves from stems; finely chop leaves.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic, bulgur, and 1/2 tsp Tunisian Spice (1 tsp for 4 servings). (You’ll use the rest of the Tunisian Spice later.) Cook, stirring, until fragrant, 1-2 minutes. • Add half the tomatoes; cook, stirring, until softened, 1-2 minutes. • Stir in half the stock concentrates, 1 cup water (2 cups for 4), and salt (we used 1/4 tsp; 1/2 tsp for 4). Bring to a boil, then reduce to a low simmer. Cook until bulgur is tender and liquid has absorbed, 12-15 minutes. • Keep covered off heat until ready to serve. Taste and season with salt and pepper.

• While bulgur cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring often, until browned and tender, 4-7 minutes. • Transfer to a plate and tent with foil.

• Heat a drizzle of oil in same pan over medium-high heat. Add diced onion and cook, stirring, until softened, 4-5 minutes. • Add turkey*, cumin, remaining Tunisian Spice, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Add remaining tomatoes and cook until slightly softened and turkey is cooked through, 2-3 minutes.

• Stir tomato paste, juice from half the lemon wedges, remaining stock concentrates, 1/2 cup water (3/4 cup for 4 servings), and 1 tsp sugar (2 tsp for 4) into pan with turkey mixture. Bring to a boil, then reduce heat to low; cook until slightly thickened, 1-2 minutes. • Remove from heat; season with salt and pepper. Add another squeeze of lemon juice if desired.

• In a small bowl, combine yogurt, cilantro, and a pinch of lemon zest. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches drizzling consistency. • Divide bulgur and turkey mixture between bowls in separate sections. Top with zucchini. Drizzle with cilantro yogurt and serve with any remaining lemon wedges on the side.