Fine boulgour wheat, or bulgur wheat, has a nutty flavour and a texture similar to couscous.
It is made from finely chopped and parboiled wheat, making it quick and easy to cook.
Use a ratio of 1:2 fine boulgur wheat to water, add a glug of olive oil and a pinch of salt.
Bring to the boil then simmer on a low heat for 20 minutes.
Enjoy as an alternative to couscous, or use in Middle Eastern inspired salads and stews.
You can even make falafel-like balls of cooked fine boulgur wheat seasoned with herbs and spices – serve in flatbreads with a lemon and tahini dip and mixed salad leaves.