Toast the Bulgur: Place a large, deep frying pan or saucepan over a medium heat. Add the olive oil and let it warm for about 30 seconds until it shimmers. Add the dry bulgur wheat and stir constantly for 2 to 3 minutes. You will smell a wonderful, nutty, toasty aroma, and the grains will turn a slightly deeper golden colour.

Sauté the Aromatics: Push the toasted bulgur to one side of the pan. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it becomes translucent and soft. The onion will release a sweet, fragrant smell. Add the minced garlic and diced red bell pepper, and cook for another minute. The pepper will soften slightly and the garlic will become fragrant.

Add Spices and Liquid: Sprinkle the ground cumin, smoked paprika, salt, and black pepper over the vegetables and bulgur. Stir everything together for 30 seconds until the spices are fragrant. Carefully pour in the hot stock. The liquid will sizzle and steam immediately. Stir once to combine everything.

Simmer and Cook: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer gently for 10 to 12 minutes. Do not lift the lid during this time. You will hear a gentle bubbling sound.

Rest and Fluff: After 12 minutes, remove the pan from the heat. Keep the lid on and let it rest for 5 full minutes. This resting time is crucial. When you lift the lid, you will see that all the liquid has been absorbed. The bulgur will look fluffy and tender. Use a fork to gently fluff the grains, separating them. The texture should be light and not sticky.

Finish and Garnish: Drizzle the fresh lemon juice over the warm bulgur and stir gently. Fold in the chopped parsley and mint. Taste and adjust the salt if needed. Transfer to a serving platter or individual plates. Sprinkle over the toasted pine nuts and crumbled feta cheese, if using. The fresh herbs will provide a bright green contrast against the golden bulgur.