Bulgur with Halloumi and Cherry Tomatoes
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves 4
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INGREDIENTS
- 1 package (250g) halloumi, cut into cubes
- 1/3 cup olive oil
- 1 cup finely chopped onion
- 2/3 cup vermicelli
- 1 ½ cups bulgur wheat
- 4 ½ cups hot water
- 1 teaspoon salt
- 1 vegetable stock cube
- 20-30 cherry tomatoes, cut in half
METHOD
- In a non-stick pan, add the halloumi and cook until golden brown on all sides. In a pot, pour the olive oil and sauté the onion until it starts to lightly brown.
- Add the vermicelli and once it turns golden, add the bulgur wheat. Stir to toast it lightly with the other ingredients, then pour in the water. Stir again and add the salt and the stock cube.
- Let the water come to a boil, then cover the pot and reduce the heat. Simmer for 15 minutes until the bulgur wheat is cooked.
- Stir occasionally. Once the bulgur wheat is cooked, add the halloumi and cherry tomatoes, then stir to combine.
- Serve warm, and if desired, accompany with sheep's milk yogurt, olives, and onion.
