Bulgur cooking technique


I am having a hard time cooking bulgur wheat for tabbouleh salad. The last two times, I've used the following cooking method:

1. Boil 2 cups water
2. Add 1 cup bulgur
3. Cover, turn off heat, and let stand 15 minutes
4. Drain in fine-mesh strainer (should I rinse too?)
5. Cool completely in fridge before adding remaining salad ingredients

This method has given me bulgur with a slightly soggy, moist, oatmeal-like texture. All the restaurant tabbouleh I've eaten has a drier texture, which I'd prefer. Any pointers? Thanks in advance!

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