Burghul with Vermicelli

Name: Burghul with Vermicelli
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tablespoons extra virgin olive oil (20ml); 1 cup coarse burghul with vermicelli (175g/6oz); 2 cups boiling water (500ml); 2 teaspoons salt flakes, more or less to taste (6g); 1 tablespoon dried barberries (8g/¼oz); 12 green olives, seeded and chopped; 1½ tablespoons slivered almonds, toasted (20g/¾oz)

Rice with vermicelli is a popular Lebanese side dish and I also love this version using burghul that’s packaged with fine vermicelli noodles already through it (Duru brand from Turkey, available at Middle Eastern grocers). You could also toast some vermicelli in a little butter and add it to coarse burghul, or just use plain burghul or couscous with the olives, almonds and barberries stirred through. Leftovers keep well for days in the fridge and is great reheated in the oven (or microwave).

Serves 4 as a side dish

Ingredients

2 tablespoons extra virgin olive oil (20ml)
1 cup coarse burghul with vermicelli (175g/6oz)
2 cups boiling water (500ml)
2 teaspoons salt flakes, more or less to taste (6g)
1 tablespoon dried barberries (8g/¼oz)
12 green olives, seeded and chopped
1½ tablespoons slivered almonds, toasted (20g/¾oz)

Method

Place oil in a saucepan over medium-high heat.
Add burghul and stir for a couple of minutes, until heated through.
Add water and salt, reduce heat to as low as possible, cover and simmer for 15 minutes.
Tip barberries, olives and almonds on top, cover and set aside for at least 15 minutes.
When ready to serve, use a fork to combine everything well and to fluff up the grains of burghul with vermicelli.