Cut the red and yellow peppers into large pieces and place in a bowl with the other vegetables. Toss with the dried rosemary, oil, lemon rind and fennel seeds and season with salt and pepper. Thread on to 4 long or 8 short metal skewers and cook under a medium-hot grill for 20–25 minutes, or until tender and browned, turning occasionally.
Meanwhile, put the stock in a saucepan and bring to the boil. Add the bulgar wheat, cover and simmer for 7 minutes. Remove from the heat and leave to stand until the liquid has been absorbed. Fork the harissa, raisins, spring onions, mint and sunflower seeds through the cooked bulgar wheat until well combined, then spoon on to serving plates.
Arrange the vegetable kebabs on the plates with the bulgar wheat salad and serve immediately.