Tomatoes with Harissa and Bulgur

Tomatoes with Harissa and Bulgur

The original recipe is for a Tunisian Tomato and Pepper Stew, but since I couldn't get fresh bell peppers I had to make do without. The bulgur makes this a substantial meal and takes off some of the edge of the harissa's heat.

Tomatoes with Harissa and Bulgur

Adapted from Vegetarian Cooking for Everyone by Deborah Madison


2 yellow onions, diced
1 garlic clove, sliced
olive oil
2 pounds tomatoes, peeled and coarsly chopped
1 generous cup bulgur
2 tsp harissa
1 bunch flat-leaved parsley, chopped, divided


Heat the olive oil in a skillet and fry the onions on medium heat until translucent. Add the garlic and fry until fragrant. Add the tomatoes and cook until they loose their structure. Add some salt, the bulgur and maybe some water and cook until the bulgur is soft. Add the harissa and most of the parsley and stir in. Sprinkle with the rest of the parsley when serving.

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