Bulgur

Let's just get it out of the way. "Wait," you might be thinking, "isn't that just... couscous?"

It's a fair question, but we’re here to let you in on a little secret: this is bulgur wheat, and it's about to become your new pantry superstar.

While couscous is a type of pasta, bulgur is a bona-fide ancient grain with a wonderfully nutty, toasty flavour and a satisfyingly chewy texture. It's been a staple of [Middle Eastern Food & Ingredients] for thousands of years, and for good reason. It’s wholesome, it’s hearty, and—this is the best part—it’s incredibly fast.

What is Bulgur Wheat, Anyway?

So, what's its secret? How is it so quick-cooking?

Unlike plain cracked wheat, bulgur wheat has a superpower: it’s parboiled. The whole wheat kernels are steamed (or boiled), dried in the sun, and then cracked into grains.

Because it's technically already cooked, all you have to do is rehydrate it. This makes it one of the original, all-natural "fast foods" and a total lifesaver on a busy Tuesday night. It's the whole-grain hero you’ve been waiting for.

The All-Important Question: Fine vs. Coarse Bulgur

Here's the one thing you need to know. When you're standing in the [Rice, Grains & Wheat] aisle, the biggest choice you have to make is size. And the size determines the job.

Fine Bulgur: The Tabbouleh Champion

This is the grain you don't even have to cook. Fine bulgur is tiny and delicate, and it’s the key to the most famous bulgur dish of all: tabbouleh.

You just soak it in a little boiling water (or even cold water, if you have time) for 10-15 minutes. It will fluff up beautifully, ready to be drenched in your best Olive Oil, lemon juice, and handfuls of fresh mint and parsley from our [Herbs, Spices & Seasoning] collection.

It’s also the traditional grain for kisir, a zesty Turkish bulgur salad, and the secret binder for making authentic kofte and kibbeh.

Coarse Bulgur: The Hearty Pilaf Hero

This is the one you do cook, and it's a game-changer. Coarse bulgur has large, separate grains, just like rice. You simmer it in water or broth (a 1:2 ratio, just like rice) for about 12-15 minutes, and it transforms into the most wonderful, nutty, fluffy side dish.

This is the grain you use for a classic Turkish bulgur pilaf, often toasted with onions, peppers, and tomatoes. It's an incredible, healthy rice alternative that’s perfect for soaking up the juices of a rich stew, serving with grilled meats, or using as a hearty, chewy base for grain bowls.

How to Cook Bulgur Wheat (It's Easier Than You Think)

Forget any kitchen anxiety. This is simple.

• For Fine Bulgur: Put 1 cup of bulgur in a bowl. Pour 1.5 cups of boiling water over it. Cover with a plate and walk away for 10 minutes. Come back, fluff with a fork. Done.
• For Coarse Bulgur: Sauté some onions in a pan (optional, but delicious). Add 1 cup of bulgur and toast for a minute. Add 2 cups of hot stock. Simmer, covered, for 12-15 minutes until the liquid is absorbed. Rest for 5 minutes, fluff. Done.

Beyond the Pilaf: The Ultimate Pantry Hero

Once you have a bag of this in your kitchen, you'll find yourself reaching for it all the time.

• Breakfast: Ditch the oats! Simmer coarse bulgur with milk, a little cinnamon, and top with [Jams & Honey] for a high-fibre, nutty porridge.
• Soups & Stews: Throw a handful of coarse bulgur into your vegetable soup for the last 10 minutes of cooking to add body and a lovely chewy texture.
• Salads: Use cooked and cooled coarse bulgur as a robust base for a "not-sad desk lunch" salad.
• Stuffing: It’s the perfect, hearty stuffing for peppers, aubergines, and tomatoes.

So, which will it be? The delicate fine bulgur for a fresh, zesty salad, or the robust coarse bulgur for a cosy, comforting pilaf?

Explore the collection, grab a bag of this wholesome wonder, and get ready to make some delicious, 15-minute magic.