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Egyptian Bulgur

Bulgur with bell pepper and tomato

Egyptian Bulgur


1 cup Bulgur
1 Bell Pepper, finely chopped
1/3 Cup Olive oil
1 Onion, chopped
2 Garlic Cloves, minced
1 Tsp Dried Basil
1 cup Tomato, seeded and chopped
1 1/2 Cups Vegetable Broth
1 tblsp tomato paste
Salt and pepper to taste
Parsley for garnish


  1. Heat the oil in a saucepan over medium heat sauté onions until lightly golden.
  2. Add the garlic and cook for another minute then stir in the tomatoes, bell pepper and basil, cook for another 2-3 minutes.
  3. Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
  4. Stir in the broth then reduce the heat to low and cook, covered, for 5-10 minutes.
  5. Add tomato paste, salt and pepper to the bulgur mixture.
  6. Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed around 25 minutes.
  7. Turn off the heat and let sit for 10 minutes.
  8. Garnish with parsley then serve.

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