Bulgur cooking technique

Hello,

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!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: