Bulgur Salad

• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 tablespoon hot pepper sauce
• 410 grams tin chopped tomatoes
• 1 cup Bulgur Wheat
• 1 teaspoon salt
• 1/4 cup lemon juice (optional, if tomatoes aren't very sweet then don't use)
• 1 bunch parsley, finely chopped
• 3 medium sized spring onions/scallions chopped
• more chopped parsley for serving

1. Saute the chopped onion in olive oil on a low heat until it is translucent and soft.
2. Add the cumin, tomato paste and pepper sauce and stir well.
3. Add the tinned tomatoes and salt, stir and bring to a simmer for about 3 minutes while stirring
4. Check the tomato sauce and add the lemon juice if needed.
5. Remove from heat and stir in the bulgur and mix well.
6. Cover the pan and let it stand for 30 minutes for the bulgur to cook in the sauce.
7. You can add 1/4 cup boiling water if the mixture seems too dry.
8. Remove the lid and stir in the chopped parsley and spring onions.
9. Serve warm or cold garnished with some more chopped parsley.

extra virgin olive oil, onion, tomato paste, ground cumin, hot pepper, tomatoes, bulgur wheat, salt, lemon juice, parsley, scallions, parsley

Taken from food52.com/recipes/37482-bulgur-salad (may not work)