Bulgur wheat, also known as burghul, is a cereal food made from different wheat species, usually durum wheat. It’s sold parboiled, dried and with the bran partially removed. It’s available in four grinds or sizes: fine (1), medium (2), coarse (3) and extra-coarse (4). The bulgur you see labelled in most chain supermarkets as “fine” is, in fact, close to “medium” (grade 2). So if the grade is important, it’s best to source your bulgur from a Middle Eastern/ethnic store, which will usually carry an assortment of grades. Bulgur is considered more nutritious than white rice and couscous because of its high fibre, vitamin and mineral content. It’s one of the ingredients used in tabbouleh (though only sparingly). The coarser varieties are preferred in stuffings and pilafs.
