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Tomato Bulgur Wheat with Capers and Olives

Categories: Low-fat, Quick to fix, Vegetarian
Type: Side Dishes

Bulgur wheat tastes great with tomatoes and capers.

Prep Time: 15M

Cooking Time: 15M

Serves: Serves 4


  • 2 cups bulgur wheat
  • sea salt and freshly ground black pepper
  • 2/3-11/4 cups tomato juice
  • 1 tbsp capers, drained
  • 12 black olives, such as kalamata, pitted and halved
  • 12 green olives, pitted and halved
Tomato Bulgur Wheat with Capers and Olives photo

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  1. Pour the bulgur wheat into a large heatproof bowl, then pour in just enough boiling water to cover-about 11/4 cups. Let stand for 15 minutes.
  2. Season generously with salt and pepper, and stir well with a fork to fluff up the grains. Add the tomato juice, a little at a time, until the bulgur has absorbed all the juice. Let stand for a few minutes between each addition-the bulgur will absorb quite a lot of moisture.
  3. Now add the capers and olives, taste, and season again if needed. Serve with a crisp green salad and some warm pita bread.
  • Capers are an invaluable pantry ingredient because they perk up so many dishes. Once you have opened a jar, however, make sure that you keep it in the refrigerator.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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