Warm the oil in a heavy bottomed lidded saucepan over a medium heat then add the onions and cook until soft, about 4 to 6 minutes.
Add in the tomato puree and salt and cook and stir for a few minutes then add the bulgur. Mix together then pour in the chicken stock. Turn the heat down to low and put the lid on the saucepan. Cook until the liquid evaporates and the bulgur is tender, about 12 to 15 minutes. Remove from the heat and allow to rest for 5 minutes before serving.