Sauté the chopped onion in olive oil on a low heat until it is translucent and soft.
Add the cumin, tomato paste and pepper sauce and stir well.
Add the tinned tomatoes and salt, stir and bring to a simmer for about 3 minutes while stirring.
Check the tomato sauce and add the lemon juice if needed.
Remove from heat and stir in the bulgur and mix well.
Cover the pan and let it stand for 30 minutes for the bulgur to cook in the sauce.
You can add ¼ cup boiling water if the mixture seems too dry.
Remove the lid and stir in the chopped parsley and spring onions.
Serve warm or cold garnished with some more chopped parsley.
Recipe reprinted with permission of Hein Stirred
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