• --- 1 cup (100g) carrot, grated on the coarse side of the grater
• --- 1 cup (115g) dark zucchini, grated on the coarse side of the grater
• --- 1 ½ cups (240g) pourgouri (coarse bulgur wheat)
• --- 1 cup (220g) fresh grated tomato
• --- ½ teaspoon sugar
• --- 1 vegetable stock cube
• --- 1 teaspoon (8g) salt
• --- ½ teaspoon black pepper
• --- 1 liter (4 cups) hot water
METHOD
1. In a pot, add the olive oil and sauté the onion until translucent. Add the vermicelli and stir until toasted and golden brown.
2. Add the vegetables (carrot and zucchini) and let them soften. Add the pourgouri and stir.
3. Add the tomato, and once most of its liquid has evaporated, add the sugar to balance the tomato's acidity, the vegetable stock cube, salt, and black pepper. Stir and pour in the water.
4. Bring to a boil, then reduce the heat and simmer for 10-15 minutes. Stir occasionally. Turn off the heat, place a kitchen towel over the pot to absorb the steam, and cover with the lid.
5. Let it rest for 10 minutes to allow the pourgouri to absorb all the liquids and flavors, then serve.
