1Cook the bulgur in twice its volume of boiling salted water for 10-12 minutes. When the water has evaporated, cover the pan off the heat and set aside.
2Preheat oven to 400 °F, cut red peppers lengthwise, remove the stems and seeds. Place them skin side up on a baking sheet covered with parchment paper and bake for about 20 minutes until the skin starts to blacken and swell a little. Remove from oven and place them in a closed plastic bag. Cool for 10 minutes so you can easily remove the skin. Set aside.
3Place the dried apricots in a bowl and cover with boiling water for 30 minutes, then drain and cut in half lengthwise.
4Cut the zucchini fairly thin and grill on both sides in a cast iron pan brushed with olive oil.
5Brown the pine nuts in a skillet. Set them aside.
6Cut the lamb into small cubes and put in a large bowl. Add harissa, balsamic vinegar, olive oil and a little salt. Mix well to coat the pieces. Gently cook in a skillet.
7Add 3-4 tablespoons of bulgur to each bowl, top with the lamb, zucchini, peppers and apricots. Garnish with mint leaves and pine nuts.