Ingredients:
- 1 Tbsp olive oil or butter, 15 mL
- 1 medium white onion diced, about 1 cup
- 2 cloves garlic minced
- 1 green bell pepper diced
- 2 roma tomatoes diced
- 3 Tbsp tomato paste 40 g
- 1 ½ cups uncooked bulgur 340 g
- 2 ½ cups water 590 mL
- ¼ tsp each salt and pepper
- Serving suggestions: olives, sliced red onion, parsley, slivered almonds, feta cheese
Instructions:
- Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
- Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
- Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.
Tips & Tricks
- Store in an airtight container in the fridge for 5 to 7 days.
- Substitute the bulgur for rice, couscous, cracked with, quinoa (use the cooking time and amount of water listed on the package).
- Flavor it up even more by using vegetable broth instead of water.