• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Mince parsley. Zest and quarter lemon.

• In a small pot, combine bulgur, scallion whites, 1 cup water, 1⁄2 tsp harissa powder, and a pinch of salt (2 cups water and 1 tsp harissa powder for 4 servings.) (You’ll use more harissa powder later.) 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 5.

• While bulgur cooks, open package of chicken* and drain off any excess liquid. Season all over with 1⁄2 tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more or less harissa powder depending on spice tolerance. Reserve any remaining for another use.) • 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. • Keep covered off heat until ready to assemble sandwiches.

• Meanwhile, in a small bowl, combine sour cream, a pinch of scallion greens, and a pinch of parsley. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with pepper. • Halve and toast buns.

• Trim and finely dice cucumber. • Cut tomato into rounds; reserve four rounds (eight rounds for 4 servings) for sandos and dice remaining rounds into 1⁄2-inch pieces. • Drain any excess water from bulgur; fluff with a fork. Stir in lemon zest, a large drizzle of olive oil, and juice from half the lemon. • Add cucumber, diced tomato, and remaining scallion greens; stir to combine. Taste and season with salt and pepper.

• Spread herby crema on bottom halves of buns. Top with chicken and tomato rounds. Close sandos. • Divide sandos and bulgur salad between plates. Garnish salad with remaining parsley. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.