Tomato Bulgur Wheat with Capers and Olives

The Illustrated Quick Cook

Tomato Bulgur Wheat with Capers and Olives

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    2 cups bulgur wheat 1 tbsp capers, drained
    sea salt and freshly ground black pepper 12 black olives, such as kalamata, pitted and halved
    ⅔ -1¼ cups tomato juice 12 green olives, pitted and halved


    Prep: 15 min Total: 30 min (Quick)
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    • 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.


    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.

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