Bulgur Wheat is a staple in the Middle East and consists of wheat kernels that have been steamed, dried and crushed.
Bulgur wheat has a tender, chewy texture. It can be served as a meal accompaniment or a side dish and is the main ingredient in Tabbouleh salad and kibbeh.
Bulgur can also be used in pilafs, soups, bakery goods, or as stuffing. In breads it adds a whole grain component. Its high nutritional value makes it a good substitute for rice or couscous.
Bulgur is more nutritious than white rice and couscous, because it contains more fiber and more vitamins and minerals and has a lower glycemic index than white rice or couscous. Bulgur has a glycemic index of 46.
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