Ingredients

1 cup

coarse bulgur wheat (around 200g) OR rice OR couscous

medium-sized tomatoes roughly chopped (or 1 400g tin of tomatoes)

A glug

olive oil

1 teaspoon

onion powder

600ml

hot water or chicken/veg stock

1 tsp

tomato puree

Pinch

sea salt and ground black pepper, to season

1/2 teaspoon

Aleppo chilli flakes

A classic Turkish bulgur pilaf recipe that makes an ideal, healthy accompaniment to grilled meats such as steaks and kebabs but also a stand alone dish with some salad or roasted veggies. Recipe from NikiBakes

Method

In a deep saucepan, heat a little olive oil, add your onion powder and tomatoes and saute for a few minutes on a low heat until the tomatoes starts to break down.
Stir in your tomato puree, Alleppo chilli flakes and then add your bulgur wheat immediately afterwards and stir around for a couple of minutes, coat every grain to get a nice colour and to cook out the puree.
Turn the heat to high, add your water or chicken/veg stock, sea salt and ground black pepper.
Give everything 1 or 2 stirs and bring to the boil.
As soon as your bulgur wheat starts to boil, place a lid on the pan and return the heat to medium - low. It will be ready after 10 minutes or until the grains have a tender bite whilst still being nutty in flavour and all the moisture has been absorbed.