In a medium non-stick pot add the oil on medium heat and allow to heat-up for 1 minute. Add the onions and sauté until soft and translucent, about 4 minutes.

Then add the tomato paste and stir well for a minute. Add the bulgur and keep on sautéing for a minute or so and until the bulgur is well tossed with the oil. Then add the broth and turn up the heat.

Season with the salt and pepper, give it a good stir and bring to a boil. Cover with the lid and reduce the heat to the lowest possible, simmering for 17 minutes for the bulgur to absorb all the broth.

Finally uncover and place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 17 minutes.

Fluff the bulgur with a fork and serve