Step 1

Pour the tomatoes into a measuring jug or bowl. Fill the empty can with hot water - add that to the tomatoes. Add the tomato puree/paste and crumble in the stock cubes. Stir together and set to one side.

Step 2

In a large heavy based pan, heat a little olive oil then gently sweat the onions and garlic until soft and translucent - about 5 minutes.

Step 3

Stir in the vermicelli and the bulgur wheat to coat in the onion and garlic mixture.

Step 4

Pour in the tomato stock and stir. Season with more salt if you need to.

Step 5

Bring to the boil and lower to a simmer for 10 minutes with the lid of the pan on. Stir from time to time to prevent the bulgur from catching on the bottom of the pan

Step 6

Switch the heat off, remove the lid and cover with a clean tea towel. Replace the lid and leave to steam.

Step 7

It is ready when the liquid is absorbed and the wheat has softened but still has a little bite to it. If you need to, you can always add more water whilst cooking.

Step 8

Can be eaten hot or cold.