Lebanese Bulgur Side Dish

Bulgur is a parboiled dried wheat that looks like couscous. It is very popular in Middle Eastern cuisine and is used in dishes like tabbouleh and kibbeh. It is also called Bulghur or Burghul. The first two versions are from Turkish and the third from Arabic. (https://en.wikipedia.org/wiki/Bulgur) It comes in four different grinds - from nr. 1, which is the finest, to nr. 4, which is the coarsest.

I found and tried a tasty bulgur side dish on food.com (http://www.food.com/recipe/lebanese-bulgur-178437). It's easy to make, but takes about 50 minutes to prepare. It serves 4-6. 

Ingredients
1/3 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 cup bulgur
1 cup tomatoes, seeded and chopped (I used drained, canned diced tomatoes)
1 & 1/2 cups vegetable or chicken broth
1 tablespoon honey
1 tablespoon tomato paste (I used ketchup)
salt and pepper to taste 
1 pinch cayenne (optional)
2 tablespoons chopped fresh parsley

Directions

1. Heat the oil in a medium saucepan over medium heat

2. Heat the broth in a separate small sauce pan

3. Add the onion and cook until lightly browned - 3-5 minutes

4. Add garlic and cook for 1 minute

5. Stir in the tomatoes and basil, cooking 2 more minutes

6. Stir the bulgur thoroughly into the tomato mixture

7. Stir in the hot broth, reduce the heat to low, cover, and cook for 5 minutes

8. Add the honey, tomato paste, salt, pepper, and cayenne, and stir thoroughly

9. Continue to cook, covered, until the bulgur is tender and all the liquid has been absorbed, about 25 minutes. Stir from time to time.

10. Turn off the heat and let sit for 10 minutes

11. Sprinkle the parsley over the top and serve