Bulgur stir-fry with vegetables and halloumi

Bulgur stir-fry with vegetables and halloumi

Too few ratings

bincilicious


“When it's gets hot outside, I start craving salads and lighter meals. I love dishes with bulgur, couscous, and more, since they're not only ideal for both hot and cold dishes. Whether as a pan-fried dish or as a fresh salad combination, the variations are limitless.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g bulgur
50 g lentils
3 cloves garlic
red onion
zucchini
100 ml vegetable broth
250 g halloumi
50 g spinach
cumin
salt
pepper
oil for frying
balsamic glaze for serving
Metric
Imperial

Utensils

  • sieve
  • pot
  • frying pan
  • cooking spoon
  • cutting board
  • knife

Nutrition per serving

Cal
776
Protein
46g
Fat
40g
Carb
58g

Step 1/4

  • 150 bulgur
  • 50 lentils
  • salt
  • sieve
  • pot

Add bulgur and lentils to a pot of salted water and cook for approx. 10 - 12 min. Allow to soak, then transfer to a sieve to drain, pressing down with your hands to squeeze out excess liquid.

Step 2/4

  • 3 cloves garlic
  • 1 red onion
  • 1 zucchini
  • 100 ml vegetable broth
  • salt
  • pepper
  • cumin
  • frying pan
  • cooking spoon
  • cutting board
  • knife

Peel and mince garlic. Peel and finely dice onion. Remove the ends of the zucchini and dice. In a frying pan, heat some oil over medium-high heat. Add garlic, onion, and zucchini and sauté for approx. 2 - 3 min. Deglaze with vegetable broth and season with salt, pepper, and a sprinkling of cumin. Let simmer until mostly reduced.

Step 3/4

  • 250 halloumi
  • oil for frying
  • frying pan

Slice halloumi. In a separate frying pan, heat oil over medium-high heat and fry the halloumi.

Step 4/4

  • 50 spinach
  • balsamic glaze for serving

Add bulgur-lentil mixture to the sautéed vegetables and stir to combine. Allow to sit for approx. 3 min. Serve bulgur-vegetable stir-fry with halloumi, spinach, and balsamic glaze. Enjoy!