Bulgar wheat and vermicelli noodles

Thrive on Five
Dan Jones

Pligouri is traditionally a simple Greek dish of bulgar wheat, which has become a very popular alternative to rice or couscous due to its relatively high nutritional value. Our recipe adds vermicelli for a more interesting texture, with a variety of Mediterranean vegetables.


Quantity Ingredient
1 large red onion, chopped into bite-sized pieces, (160g)
1 courgette, cut into bite-sized pieces, (160g)
small aubergine, cut into bite-sized pieces, (160g)
3 tablespoons olive oil
2 handfuls green beans, halved, (160g)
2 large handfuls cherry tomatoes, halved, (160g)
1 garlic clove, crushed
10 good-quality black olives, pitted and halved
2 teaspoons capers, roughly chopped
3 anchovies, finely chopped, (optional)
80g bulgar wheat
80g vermicelli noodles, (about 4 nests)
500ml hot chicken or vegetable stock
knob unsalted butter
large handful roughly chopped basil or parsley leaves
1/2 lemon, juiced, to serve (optional)
2-3 tablespoons greek yogurt, to serve (optional)


  1. Preheat the oven to 200°C.
  2. Place the onion, courgette and aubergine in a roasting tin with 2 tbsp of the oil. Roast for about 20 minutes.
  3. Meanwhile, blanch the green beans in salted water for about five minutes, until just done. Drain the beans and return to the warm saucepan with the cherry tomatoes, garlic, olives, capers and anchovies (if using).
  4. Remove the roasting tin from the oven and stir in the green bean mixture. Return to the oven for another 15 minutes.
  5. While that is cooking, heat the remaining 1 tbsp of oil in a pan, add the bulgar wheat and scrunch in each vermicelli nest with your hands to break it up. Ensuring the base of the pan is very hot, add the hot stock (it will bubble vigorously) and immediately cover with a lid. Reduce the heat to its lowest setting and cook for 10 minutes without lifting the lid. After 10 minutes, add the butter to the pan without stirring and remove from the heat. Cover to keep warm.
  6. When the vegetables are cooked, remove from the oven and stir through the basil. Fork through the bulgar mixture and place on a plate topped with the roasted vegetables. Serve with a squeeze of lemon juice and the yogurt, if desired.
five a day
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again