Put the bulgur wheat in a bowl, cover with boiling water and leave for 20 mins. The grains will soften and swell slightly as they absorb the water.
Meanwhile, in a separate large bowl, mix together the harissa paste and chick peas.
Put the yogurt in another bowl and stir in the cucumber and chopped mint. Season.
When the bulgur wheat is ready, drain away any excess liquid and tip it into the bowl with the harissa chick peas. Mix together, then stir in the raisins, oil, peppers, parsley and pine nuts. Season.
Divide the bulgur salad between 4 bowls and top each with a spoonful of the yogurt mixture.