I personally think that bulgur wheat is a little overlooked. You’ll find cous cous quite readily at deli counters and in the food-to-go section in supermarkets, but bulgur wheat is much harder to come by. If you haven’t tried it before, it’s not dissimilar to cous cous, but the grains are bigger. I prefer it and think it really lends itself to taking on a great range of flavours.
One of my favourite ways to serve it is Moroccan style, spiced with cumin and tossed with chick peas, dates, flame raisins and dried apricots.
The sweetness works so well with the spice, and this dish is always a real hit with my vegetarian friends