Zucchini with Bulgur Wheat and Tomatoes

Zucchini (courgettes) cooked with bulgur wheat in a tomato sauce

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Sauté the onions in 2-3 tablespoons of regular cooking olive oil or vegetable oil until golden on medium high heat
2. 2In a separate pot, add the fresh tomatoes with a spoon of tomato concentrate and about a cup of boiled water
3. 3Add 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. 4Add 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. 5Add 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. 6Serve with fresh bread, and an optional side plate of herbs and radishes.