Easy Cook

Bulgur

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PRONOUNCED: bul-gar

Bulgur is made by par-boiling, drying, then coarsely grinding or cracking grains of wheat. It’s rich in protein and minerals, and has a nutty taste. Not to be confused with couscous, which is actually tiny pieces of pasta. Soak or briefly boi

then use as a side or mix with tomato, mint and cucumber to make tabbouleh. Also useful for bulking out meatloaf, or stuffing or making

into fritters.

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