Ingredients:

• 1 cup coarse bulgur wheat (pourgouri)
• 1/2 cup durum wheat semolina pasta (such as penne or fusilli)
• 2 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 lemon, zest and juice

Directions

1. Rinse the bulgur wheat under cold water and drain well.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and cook for another minute to infuse the flavors.
4. Add the bulgur wheat and durum wheat semolina pasta to the skillet and stir to coat them with the onion and tomato mixture. Cook for 1-2 minutes to lightly toast the grains.
5. Pour in the vegetable or chicken broth, along with a pinch of salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the bulgur and pasta are cooked and the liquid is absorbed.
6. Once the bulgur and pasta are cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes. Then, fluff the pilaf with a fork to separate the grains.
7. Stir in the chopped parsley, lemon zest, and lemon juice into the pilaf.
8. Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
9. Serve the Cypriot Style Pourgouri Pilaf with Durum Wheat Semolina Pasta as a hearty side dish or a light main course. Enjoy the authentic flavors of Cyprus with the added texture of durum wheat semolina pasta!