Instructions: In large saucepan, heat oil over medium-high heat; cook green onions and red pepper, stirring, for 30 seconds.

Add tomatoes and basil; cook, stirring, for 2 minutes Stir in bulgur, stirring to coat. Stir in boiling stock and salt; bring to boil.

Reduce heat to low; cook, covered, for about 20 minutes or until liquid is absorbed and bulgur is tender.

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