Bulgur
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.