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Bulgur is an edible grain made from parboiled, cracked wheat. It has a similar texture to quinoa or couscous.
Bulgur is considered a whole grain, meaning that the entire wheat kernel including the germ, endosperm and bran is eaten.
Put the bulgur wheat into a heatproof bowl.
Add boiling water, covering the grains by about 2-3cm.
Cover the bowl with a plate or tea towel, and leave to soak for 20-30 mins until all the water is absorbed. (You could also use stock for more flavour).
Separate the grains and fluff with a fork, then toss into salads or serve alongside other dishes.