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A bowl of cooked bulgur pilaf topped with black olives, red onion slices, and parsley, with a fork resting in the bowl. Other bowls of pilaf are visible nearby on a blue surface.
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5 from 8 ratings

Easy Tomato Bulgur Pilaf Recipe

This easy bulgur pilaf recipe is packed with Mediterranean spices and vegetables and ready in just 25 minutes. It's a classic Middle Eastern dish made in just three steps.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dishes
Cuisine: Mediterranean, Middle Eastern
Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: bulgur pilaf, grain dish, lebanese bulgur pilaf, Lebanese pilaf, turkish bulgur pilaf
Diet: Dairy-Free, Vegetarian
Occasion: Christmas, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 Tbsp olive oil or butter, 15 mL
  • 1 medium white onion diced, about 1 cup
  • 2 cloves garlic minced
  • 1 green bell pepper diced
  • 2 roma tomatoes diced
  • 3 Tbsp tomato paste 40 g
  • 1 ½ cups uncooked bulgur 340 g
  • 2 ½ cups water 590 mL
  • ¼ tsp each salt and pepper
  • Serving suggestions: olives, sliced red onion, parsley, slivered almonds, feta cheese

Instructions

  • Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, peppers, and roma tomatoes, cooking until the peppers are soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
    A saucepan with chopped onions, tomatoes, and green peppers, topped with tomato paste; a wooden spoon rests inside the pan on a blue tiled surface.
  • Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
    A saucepan with uncooked bulgur added to tomato-based liquid, placed on a blue tiled surface.
  • Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.
    A bowl of cooked bulgur pilaf topped with black olives, red onion slices, and parsley, with a fork resting in the bowl. Other bowls of pilaf are visible nearby on a blue surface.

Notes

Store in an airtight container in the fridge for 5 to 7 days. Bulgur actually holds up better than most grains after refrigeration, staying fluffy rather than clumping.
Reheat with a splash of water or broth over medium-low heat, or serve it cold as a grain salad base. It does not need to be reheated to be good.
Substitute the bulgur with rice, couscous, cracked wheat, or quinoa (use the cooking time and amount of water listed on the package).
Flavor it up even more by using vegetable broth instead of water.

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 49.8g | Protein: 8.2g | Fat: 4.5g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 173mg | Potassium: 585mg | Fiber: 11.9g | Sugar: 6g | Calcium: 40mg | Iron: 2mg
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