Bulgur is a versatile grain and it is widely used in Turkish cuisine, as well as the Middle East.
Heat the olive oil or buttre in a saucepan, fry the onions for 3 minutes before stirring in the tomato paste and tomatoes. Cook for a further 3.
Then add the chopped pepper and keep cooking, stirring, for 5 minutes before putting in the wheat. Go on cooking for 3 more minutes.
At this point, add the chicken stock, close the lid and simmer until the wheat absorbs the water.
Let it cool for a while and then stir before serving on a plate with a fresh parsley garnish if we choose.