Eech or itch Armenian bulgur salad video

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced carrot and bell pepper; cook until softened, about 3-4 minutes.

Stir in chopped tomato and cook until it breaks down, about 5 minutes.

Add bulgur wheat, cumin, paprika, salt, and black pepper; stir to combine.

Pour in vegetable broth and bring to a boil.

Reduce heat to low, cover, and simmer until bulgur is tender, about 15-20 minutes.

Remove from heat and let sit covered for 5 minutes.

Fluff the bulgur with a fork and stir in chopped parsley and lemon juice.

Taste and adjust seasoning if necessary.

Serve warm or at room temperature.

Dietary

Allergens