Organic Bulgur Wheat 500g
Organic Bulgur Wheat 500g
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Bulgur wheat is whole wheat grain that has been parboiled, dried, and cracked — a partially pre-cooked grain that requires only a brief soaking or simmering to prepare, making it one of the most convenient whole grain options available. These certified organic bulgur wheat from Just Natural Organic have a mild, pleasantly nutty flavour and a satisfying chewy-fluffy texture — the essential grain of Middle Eastern cuisine and the backbone of tabbouleh.
Because bulgur is parboiled from whole wheat with the bran intact, it retains significant manganese, magnesium, B vitamins, and dietary fibre. Its glycaemic index is notably low for a wheat product. Contains gluten.
Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.
Soak in boiling water for 15–20 minutes (no cooking needed). Use in tabbouleh (the classic use). Make kibbeh. Use in pilafs and grain salads. Add to soups and stews as a thickener. Use as a rice substitute in stuffed peppers and vine leaves.
Recipe idea — Classic Tabbouleh: Soak 150g bulgur wheat in 200ml boiling water for 20 minutes, drain and squeeze dry. Combine with 1 large bunch flat-leaf parsley (very finely chopped), ½ bunch mint (finely chopped), 2 ripe tomatoes (diced, seeds removed), 4 spring onions (finely sliced), juice of 2 lemons, 4 tbsp olive oil, salt and pepper. The parsley is the main ingredient — not the grain. Refrigerate 30 minutes before serving. The definitive Lebanese tabbouleh.
| Nutritional Values per 100g (dry) | |
|---|---|
| Energy | 1390 kJ / 329 kcal |
| Fat | 1.3g |
| Of Which Saturates | 0.2g |
| Carbohydrates | 68g |
| Of Which Sugars | 0.4g |
| Fibre | 13g |
| Protein | 12g |
| Salt | 0g |
Ingredients: Organic Bulgur Wheat.
FAQs
Do I need to cook bulgur wheat?
No — bulgur is pre-cooked (parboiled) during production. Simply pour boiling water over it (1:1.5 ratio), cover, and leave for 15–20 minutes. Drain any excess water and fluff with a fork. No hob cooking required, making it one of the quickest whole grains to prepare.
Is bulgur gluten-free?
No — bulgur is made from whole wheat and contains gluten. Not suitable for coeliac disease.
What is the difference between bulgur and couscous?
Bulgur is whole cracked wheat — nutritionally a whole grain with intact bran, higher in fibre and minerals. Couscous is rolled semolina — a refined product similar to tiny pasta. Bulgur has a lower glycaemic index and more fibre; couscous cooks faster and has a more neutral flavour.
