½ cupextra-virgin olive oil2onions, finely chopped1red capsicum, seeded and finely chopped2 tspcapsicum purée (see note)2vine-ripened tomatoes, peeled and finely chopped500 gmcoarse burghul, rinsed and drained2 cupshot chicken stock or hot water
Heat olive oil in a large, heavy-based saucepan, add onions and cook over medium heat for 3 minutes or until soft. Add capsicum and cook for another 3 minutes, add capsicum purée and stir to combine. Add tomatoes and cook for another 2 minutes or until soft.
Add ½ cup cold water and simmer for 10 minutes, then add drained burghul, stir to combine and cook for 2 minutes Add hot stock, bring to the boil and season to taste with sea salt and freshly ground black pepper. Cook, covered, over low heat for 10-15 minutes or until burghul is tender and liquid is absorbed.
Note Capsicum purée, salca in Turkish, is
available from Middle-Eastern food stores.