a) Pour the water for the bulgur wheat (see pantry for amount) and the veg stock paste into a saucepan and bring to the boil. 

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.

c) Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

b) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the courgette. Season with salt and pepper.

c) Fry, stirring occasionally, until softened, 3-4 mins.

a) Once the courgette has softened, add the prawns and ras-el-hanout (add less if you'd prefer things milder) to the pan.

b) Mix well and season with salt and pepper.

c) Cook, stirring occasionally, until the prawns are cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Meanwhile, crumble the Greek style salad cheese into small pieces.

b) When your bulgur wheat is ready, fluff it up with a fork and stir through the zhoug paste (add less if you'd prefer things milder).

c) Add the cooked prawns and courgette to the bulgur and gently mix together. Taste and season with salt and pepper if needed.

a) Share the zhoug bulgur wheat and ras-el-hanout prawns between your bowls.

b) Spoon over the yoghurt and scatter the Greek style salad cheese over the top to finish.

Enjoy!