Greek Bulgur With Brussels Sprouts

• 1 pound brussels sprouts
• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon sweet paprika
• Salt and freshly ground black pepper to taste
• 1 14.5-ounce can chopped tomatoes, or 1 1/2 cups chopped fresh tomatoes
• 1 cup coarse bulgur
• 2 cups water
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Juice of 1 lemon (more to taste)

1. Trim brussels sprouts and quarter, or if very small just cut in half.
2. Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan.
3. Add onion and cook, stirring often, until tender, about 5 minutes.
4. Add garlic and stir until fragrant, about 30 seconds.
5. Add brussels sprouts and cook, stirring often, until coated with oil and beginning to soften, about 5 minutes.
6. Season to taste with salt and pepper.
7. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit.
8. Season to taste.
9. Add bulgur and stir to coat with the tomato mixture.
10. Add water, more salt to taste, parsley and dill and bring to a boil.
11. Cover, reduce heat to low and simmer 20 to 25 minutes, until water has been absorbed.
12. Remove from heat, uncover and quickly stir in lemon juice.
13. Place a towel across the top of the pan.
14. Return lid and let sit for 10 minutes.
15. Serve hot, with the remaining olive oil drizzled over the top.

brussels sprouts, extra virgin olive oil, onion, garlic, sweet paprika, salt, tomatoes, coarse bulgur, water, parsley, dill, lemon

Taken from cooking.nytimes.com/recipes/1017251 (may not work)