Bulgur Vermicelli Herb Salad

Name: Bulgur Vermicelli Herb Salad
Prep time: 5 min
Cook time: 25 min
Yield: 4-6
Cuisine: Middle Eastern

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VEG

Salads Dairy Free Sides Vegan Vegetarian

Looking for a healthy and tasty side dish? This bulgur salad with vermicelli and herbs is a must-try! Easy to make and full of flavour.

PREP TIME

5 minutes

COOK TIME

25 minutes

SERVES

4-6

About this recipe

Bulgur salad is a delightful addition to any meal, and this recipe is a must-try for all foodies out there. This salad is made with vermicelli pasta and fresh herbs, giving it a unique and flavorful twist. Not only is it delicious, but it’s also incredibly nutritious, making it a perfect choice for health-conscious eaters. You can serve it as a side dish or a light lunch and enjoy its refreshing taste.

This dish can also be a fantastic complement to other recipes, like chicken chops and roasted lamb. You can serve them together and create an unforgettable culinary experience.

Making this bulgur salad is a breeze. Just follow the simple steps, and you’ll have a mouthwatering dish in no time. Fry the vermicelli, add the bulgur, and season it to taste. Then, let it cook for 20-25 minutes until the bulgur is cooked through. Finally, mix in the fresh herbs and vegetables, and voila! Your bulgur salad is ready to be served. You can store it in the fridge for several days, so it’s a great option for meal prep. Don’t wait any longer and try this recipe today!

Ingredients

Main Ingredients

1 cup coarse bulgur
1 cup vermicelli pasta, crushed
2 cups water
Salt, to season
2 tablespoons olive oil
1 large tomato, diced
1 large cucumber diced
2-3 spring onions, thinly sliced
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped

Tangy Dressing

¼ cup extra-virgin olive oil
3 tablespoons lemon juice
1 garlic clove, crushed
Salt and black pepper to season

Notes from Rouba

Burgul is Cracked Wheat
Use coarse bulgur for a more textured salad. You can use standard or brown bulgur.
Stir the bulgur occasionally when cooking to prevent it from sticking to the pot.
To add more flavour to the salad, consider adding crumbled feta or goat cheese.
If you want to make the salad more filling, you can add some chickpeas or grilled chicken to it.
The salad tastes best when it has had time to chill in the fridge for a few hours before serving.

Method

Step 1.

In a medium size pot, heat the olive oil over medium heat. Add the vermicelli pasta and fry until golden brown, stirring frequently about 2-3 minutes.

Add the bulgur and stir to combine with the vermicelli. Season with salt to taste.

Step 2.

Add the water to the pot and stir again. Bring the mixture to a boil, cover the pot with a lid, and reduce the heat to a low simmer.

Cook for approximately 25 minutes or until the bulgur is tender and the water has been absorbed. Be sure to keep an eye on the burgul and stir occasionally to prevent it from sticking. Once the bulgur is cooked, remove it from the heat and allow it to cool slightly.

Step 3.

Transfer the bulgur to a large bowl. Add the diced tomato, cucumber, thinly sliced spring onions, chopped parsley, and chopped mint. Mix well to combine.

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper. Taste the dressing and adjust the seasoning to your liking. Drizzle the dressing over the bulgur salad and toss to coat.