Middle Eastern herb salad - nice with Merguez or Lamb chops

Updated: Aug 21, 2018

We love this very tasty and at the same time healthy dish. Actually the leftover for lunch the next day might be even better. Also perfect to finish your leftover fresh herbs from your fridge so don't be too precise with the amounts and herbs. You can use whatever you like!

Preparation time +/- 30 minutes

Serves 4 people


175 gr of Bulgur (see below)

Fresh herbs, mint, dill, basil, cilantro, parsley

+ extra to garnish

1 lime, zest and juice

1/2 chili pepper, seeds removed and finely chopped (or chili flakes, to taste)

2 tbsp olive oil

a handful of almonds

a small hand of dried fruits (raisons, apricots, whatever you like best), cut to little pieces

Warm in a pan a table spoon of vegetable oil, ad the bulgur and carefully mix so that the oil completely covers the grains. Add 350 ml of boiled water, put a lid on the pan and cook for 10-15 minutes. Mix well with 1 tbsp of olive oil and put aside to cool. Fry the almonds in a dry frying pan until you start to smell the nutty oils. Let them cool.

In the mean time, finely chop the herbes, mix and add the lime zest and chili pepper. Chop the almonds roughly and add them, together with the dried fruits, to the herbs. Mix everything with the bulgur and add the lime juice and leftover olive oil. Sprinkle some extra herbs on top to garnish and dinner is ready.


We think the Merguez sausage from Meat/Wine/Cheese near Patriarchy Pond is a true 'trouvaille'. Perfect for a Sunday BBQ!

Our favourite Bulgur

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