Fry onion in small amount of oil in a large saucepan.
Add the vermicelli, tomato puree, stock cubes and a little of the water.
Stir well and boil for two minutes.
Add the rest of the water and bring back to the boil.
Add the bulgar wheat, stir and immediately take the pan off the heat.
Cover with a tea towel and leave to absorb the liquid
Can stir every five minutes or so to fluff up.