Zucchini with Bulgur Wheat and Tomatoes

Ingrédients

• 2 onions (chopped)
• 3 medium sized Zucchini (chopped 2cm thick)
• 4-5 medium tomatoes (chopped)
• 1 tsp tomato concentrate
• Pinch of black pepper
• 1/4 tsp 7 spice
• 1 cup of coarse bulgur wheat
• Salt to taste
• Boiling water to cover (approx 2-3 cups)

Préparation

1. 1

   Sauté the onions in 2-3 tablespoons of regular cooking olive oil or vegetable oil until golden on medium high heat

2. 2

   In a separate pot, add the fresh tomatoes with a spoon of tomato concentrate and about a cup of boiled water

3. 3

   Add the 7 spice and black pepper to the tomatoes along with approximately half a tablespoon of salt, bring to the boil then reduce the heat to medium

4. 4

   Add the chopped Zucchini to the onions once golden and cook for another 5-10 minutes so that they are half done, then add them to the tomato sauce

5. 5

   Add the bulgur wheat to the pot and enough boiling water to just about cover. Simmer on low heat for about 20-30 minutes, making sure you adjust the salt levels five minutes before the end

6. 6

   Serve with fresh bread, and an optional side plate of herbs and radishes.