Bulgur with Vermicelli

Name: Bulgur with Vermicelli
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Middle Eastern

roubashahin.com.au

Simple, nutty bulgur with golden vermicelli—just like rice vermicelli, but heartier. A family favourite that works with stews or as a salad.

PREP TIME

5 minutes

COOK TIME

15 minutes

SERVES

About this recipe

Bulgur with vermicelli is one of those comforting side dishes that never leaves my table. It’s simple, wholesome, and so easy to prepare. The combination of nutty bulgur and golden vermicelli gives you a dish that works beautifully on its own or alongside hearty stews. In fact, this bulgur salad with vermicelli and herbs is a must-try! Easy to make and full of flavour, it’s the perfect twist when you want something fresh.

This recipe reminds me so much of our vermicelli rice, the dish we always serve with our stews. Growing up in a big family of seven children, this was food that kept us full and happy. I ate it religiously alongside macaroni bi laban, which is pasta in a garlic yoghurt sauce. It may sound like an unusual pairing for breakfast, but it was delicious and filling—exactly what we needed before starting the day.

Today, I love making bulgur with vermicelli not only as a side but also transforming it into a herb salad when I want something light. It’s versatile, fuss-free, and a recipe that connects me back to my family’s table.

Ingredients

1 cup coarse bulgur
1 cup vermicelli pasta, crushed
2 cups water
2 tablespoons olive oil
Salt, to season

Notes from Rouba

I like to brown my vermicelli just until golden, but some people prefer it darker. Both work fine.
Swap the olive oil for ghee or butter
Let it rest covered before fluffing—it helps the bulgur finish steaming.
I often make extra and use the leftovers as the base of a salad the next day.

Method

Step 1. Brown the vermicelli

Heat the olive oil in a medium pot over medium heat. Add the crushed vermicelli pasta and sauté, stirring often, until golden brown. Be careful not to burn it, as it can quickly turn too dark.

Step 2. Add the bulgur

Once the vermicelli is evenly browned, add the bulgur and season with salt. Stir well so the bulgur is coated in the oil and mixed through with the vermicelli.

Pour in the water and bring it to a gentle boil. Reduce the heat to low, cover with a lid, and let it simmer until the water is absorbed and the bulgur is cooked, about 10–15 minutes.

Step 3. Fluff and Serve

Remove from the heat and let it rest, covered, for 5 minutes. Fluff gently with a fork before serving.

A FEW THINGS YOU’LL WANT TO KNOW

Do I have to use oil to fry the vermicelli?
Not necessarily. You can use butter or ghee instead of olive oil. Each option gives the dish a slightly different flavour.

How brown should the vermicelli be?
That’s really up to you. Some prefer a lighter golden colour, while others like a darker, more toasted look. It won’t change the flavour much—it’s all about the final look you like.

Can I serve this instead of rice vermicelli with stews?
Absolutely! It works in the same way and pairs beautifully with hearty stews.

Can I make it ahead?
Yes, you can. It keeps well in the fridge for up to 3 days. Just reheat with a splash of water or turn it into a cold salad with fresh herbs.