Place the ingredients in a medium saucepan over medium heat. When the water comes to a boil, cover the pan and let the bulgur cook on low heat for around 15 minutes. Bulgur cooked this way has a softer, fluffier consistency. If you'd like it to be chewier, turn off the heat right after the water comes to a boil and let the bulgur soak for about 15 minutes.
Place the basil leaves and tomato in a food processor and with the motor running, drizzle in the olive oil. The pistou will have a pretty runny consistency.
To put together the pilaf, fluff the bulgur with a fork and then gently stir in as much pistou as you need to get your flavour kick.
Bawarchi of the Week
Nithya Balaji aims to provide quick and delicious vegetarian recipes in her blog 'Nithu's kitchen'.