Centuries of Middle Eastern and Mediterranean cultures have been using bulghur wheat as a staple. It is wheat that has been cleaned, par-boiled and dried. It has more fibre and a lower glycemic load than white rice or couscous. And because bulghur is pre-cooked, it naturally resists mould, contamination and insects. Forget two-minute noodles and microwave rice - bulghur is the original instant food. All it needs is a soak in some boiling water and voila!, it's ready to eat. Bulghur is an essential ingredient in tabbouleh, and with its light, nutty flavour it is excellent in pilaf and for stuffing vegetables, or as a more nutritious version of the traditional chicken or turkey stuffing.