1/2 lb bulgar
2 tablespoons oil
1 finely chopped onion
1 deseeded and sliced red pepper
1 14oz can tomatoes
3/4 pint chicken stock
2oz chopped, blanched almonds
1oz sultanas
salt and pepper

Gently fry onion in oil until soft, not browned
Add the sliced pepper and cook for a few minutes
Stir bulgar in and cook for a further few minutes until all oil is absorbed
Add tomatoes
Add stock and bring to boil
add seasoning,nuts and sultanas. Turn heat down and cook for 10-15 minutes until stock has been absorbed.
Cover tightly and stand on the lowest heat, leaving it to cook gently in it’s own steam for fifteen minutes more