Lebanese Burghul With Chicken And Tomato - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
350 g skinless chicken breasts, cut into large cubes
2 medium tomatoes, peeled and chopped
4 tablespoons tomato paste
2 cubes chicken less salt bouillon
3 cups water
1 1/2 teaspoons seven spices
2 cups bulgur, washed and drained (burghul)

Preparation

Warm olive oil in a medium saucepan and saute onion for 3 minutes or until onion is tender. Add the chicken and stir for 5 minutes or until it's changed in color then add the tomato and tomato paste and stir for 5 minutes.
Add MAGGI(R) Chicken Less Salt Bouillon cubes, water and seven spices. Bring to boil and simmer with occasional stirring for 5 minutes.
Add the burghul and stir to boil. Cover and simmer over a low heat for 15 minutes or until burghul is completely cooked then serve immediatel.