Ingredients:
3 tablespoons Greek olive oil, plus more to garnish
1/2 cup chopped onion
1 cup coarse bulgur
1/2 teaspoon red pepper flakes
2 cups water, chicken stock, or vegetable stock
1 14.5 ounce can diced tomatoes (use the juices, as well)
1 teaspoon sugar
Salt and pepper, to taste
2/3 cup crumbled feta, optional
3 tablespoons fresh, chopped parsley
Directions:
Add oil to a large saucepan and heat over medium heat for one minute.
Add the onion and saute until it starts to soften, which should take three or four minutes.
Add the bulgur and red pepper flakes to the pan
Stir with a wooden spoon until the bulgur is coated in the oil.
Pour the water or stick into the pan along with the tomatoes and sugar.
Stir with the spoon until well combined.
Bring the mixture to a boil while covered and then reduce the heat to a simmer after it boils.
Simmer the mixture for ten minutes or until the bulgur looks moist and the mixture thickens.
The bulgur should also be soft.
Remove the pan from the heat and let it stand, covered, for about three minutes.
Season with salt and pepper, to taste, and stir in the feta cheese.
Top with fresh, chopped parsley just before serving.
