Tomato bulgur wheat with capers and olives

SERVES 4

2 cups bulgur wheat

sea salt and freshly ground black pepper

2/3–1¼ cups tomato juice

1 tbsp capers, drained

12 black olives, such as kalamata, pitted and halved

12 green olives, pitted and halved

Method:

1 Pour the bulgur wheat into a large heatproof bowl, then pour in just enough boiling water to cover—about 1¼ 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.

Cook’s Notes:

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.

Tomato bulgur wheat with capers and olives