Bring ½ cup water and ¼ tsp salt to a boil in small saucepan. Add bulgur, remove from heat, cover, and set aside undisturbed to steam. In large nonstick skillet, toast hazelnuts and dukkah over medium heat until golden brown and fragrant, 4 to 5 minutes. Transfer to small bowl, stir in lemon zest and a pinch of salt, and set aside. Wipe skillet clean.

Heat 1 tbsp olive oil in same skillet over medium heat. Add onion and cook until softened, 3 to 4 minutes. Stir in 2½ cups water, harissa, just 2 tsp ras el hanout, and chickpeas. Nestle squash in broth, sprinkle with olives and apricots, cover, and cook undisturbed until squash is tender, 12 to 15 minutes.

Stir 1 tbsp olive oil, parsley, lemon juice, and ¼ tsp pepper into bulgur in saucepan. Divide bulgur between serving bowls. Top with tagine, sprinkle with hazelnut dukkah, and serve with lemon wedges. Enjoy!

For 4-serving meal, double all ingredients except water in step 2; use just 3½ cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.