Learn how to cook bulgur wheat with this easy-to-follow bulgur wheat recipe that guarantees perfect results every time! This delicious, healthy, and hearty ancient grain is incredibly versatile and can be used in salads like tabouli, grain bowls, stuffed vegetable fillings, pilafs, soups, stews, and more. High in fiber, it supports gut health and digestion, while offering more protein, vitamins, and nutrients than refined grains or rice. I love making a large batch and incorporating it into my favorite Mediterranean dishes. It’s quick, easy, and will soon become your go-to grain for countless recipes!

Recipe Ingredients
Here’s what you’ll need to make the perfect bulgur wheat recipe:
Fine, Medium, or Course Bulgur Wheat: Bulger is cracked a whole-grain cracked wheat that is hearty and adds a nutty texture and depth to an array of Mediterranean dishes.
Boiling Water Or Vegetable Stock or Chicken Stock: Boiling water is sufficient for this recipe, however, if you want to add extra flavor and depth, vegetable stock or chicken stock will taste fabulous in this bulgur wheat recipe.
Olive Oil: Olive oil adds a silky lusciousness to this grain base.
Fresh Lemon Juice: Fresh lemon juice adds a subtle brightness to this bulgur wheat recipe.
Kosher Salt: Salt helps bring out the natural sweetness of the Bulger wheat.
Flat-Leaf Parsley: This herb is optional but adds a lovely freshness and pop of color to the Bulgur wheat.
Find the full recipe with ingredients and directions below.
How To Make Bulgur Wheat
This step-by-step guide ensures your bulgur wheat recipe comes out perfectly every time:
Gather Ingredients: Measure bulgur wheat, liquid, olive oil, and lemon juice. Chop parsley if using.
Prep the Dish: Spread the dry bulgur wheat evenly in a 9×13 heatproof dish.
Add Liquid: Pour boiling water or stock over the bulgur wheat.

Seal and Steam: Cover tightly with plastic wrap and let it steam for 15 minutes.
Note: Fine bulgur doesn’t require steaming—simply soak in tepid water for 10 minutes to rehydrate.

Fluff and Season: Fluff with a fork, then mix in olive oil, lemon juice, salt, and parsley.

FAQs About Bulgur Wheat
Bulgur is a cracked whole-grain wheat that is parboiled and dried before it’s packaged, which makes it incredibly easy and quick to cook. It has a chewy and nutty consistency and is traditional in Mediterranean cuisine. Bulgur is essentially cracked wheat; the difference is that it’s parboiled. Bulgur can be found packaged as fine, medium, and coarse ground.
Bulgur Wheat has an earthy and nutty taste with a chewy texture. It absorbs most flavors and is terrific to add substance to any salad or vegetable dish.
Yes, bulgur wheat has twice the fiber, has less calories per servings, and contains more vitamins and nutrients than white and brown rice.
Fine Bulgur: 10 minutes in tepid water.
Medium/Coarse Bulgur: 12-15 minutes with boiling water and steam.

Experts Tips & Tricks
Follow these tips and tricks below to make perfect Bulgur Wheat every time!
Choose the Right Grind: Fine bulgur is perfect for tabouli, while medium or coarse works best for hearty grain bowls.
For many Middle Eastern recipes, fine bulgur is used, and to “cook” or prep it, you have to soak it in water for 10-15 minutes to soften and rehydrate it. If you are using a fine bulgur, you can use the same ratio and tepid water, and there is no need to use boiling water or wrap it tightly in plastic wrap. However, if you’re using a medium or coarse bulgur, boiling water (or stock) is necessary to cook the wheat with a ratio of one part bulgur to one in a half parts liquid for medium around 12 minutes and course bulgur 15 minutes cooking time.
Liquid to Grain Ratio: I always use 1 part dry bulgur wheat to 1.5 parts liquid. More liquid can make the cracked wheat too wet. My easy steaming method is perfect: it traps all the air and steam inside to hydrate the grain perfectly.
Allow Flavors to Meld: Right after making this bulgur wheat, add the oil, lemon juice, salt, and parsley, and let this sit and meld for around 30 minutes before you eat it. The flavors will concentrate and become more pronounced over time.
How to Use Cooked Bulgur Wheat
Bulgur wheat is versatile and pairs wonderfully with salads, bowls, and proteins:
Salads: Probably my the most popular to eat Bulgur wheat is to make this authentic toubouli salad that’s oh so addicting with heaps of fresh parsley. You can also add bulger to this persimmon salad, burrata salad, fresh summer corn salad, simple cucumber tomato salad, Brussels sprout salad,vegan potato salad, and even this Japanese cucumber salad.
Make A Grain Bowl: I love using this bulgur wheat as a base, and then adding, roasted beets, air fryer broccoli, roasted peppers, roasted tomatoes, roasted vegetables, or crispy carrot chips, and then drizzling it with this creamy Tahini sauce, dill sauce, avocado dressing, tahini dressing, or add a dollop of this spicy roasted red pepper tirokafteri sauce, tzatziki, or spicy harissa paste, homemade hummus, or pistachio pesto.
Proteins: You can top your grain bowl or simply have it alongside this pan seared salmon or duck breast recipe or this vegetarian saganaki (crispy fried cheese), or a simple soft boiled egg.
How to Store Bulgur Wheat
This bulgur wheat is terrific to make ahead of time as the flavors become more pronounced with time.
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze for up to 2 months in an airtight container.
More Favorite Grain & Pasta Recipes
- Tabouli
- Mediterreanean couscous salad
- How to Cook Farro
- Farro Salad
- Pearl Couscous
- Scallop Pasta

How to Cook Bulgur Wheat
Equipment
- Quarter Sheet Tray or Baking Dish
- Measuring Cup Set
- Citrus Juicer
Ingredients
- 2 cups fine, medium, or coarse bulgur wheat
- 3 cups boiling water, vegetable stock, or chicken stock
- 3 tbs olive oil
- 1 tbs fresh lemon juice
- 1/2 tsp Kosher salt
- Optional: ½ cup Flat-leaf parsley, chopped
Instructions
- For fine bulgur: Place bulgur in a heat-safe bowl, add boiling water, and let it sit uncovered for 10 minutes. If you like your bulgur very nutty and chewy with a bite, use the same bulgur-to-water ratio as above and soak your bulgur in tepid water (as the bulgur is already par-cooked). Fluff with a fork and add the olive oil, lemon juice, salt, and parsley.
- For medium-course bulgur: Spread dry bulgur wheat in one even layer in a quarter sheet tray or similar-sized baking dish. Pour boiling water or stock evenly over the bulgur wheat, cover, and seal tightly with plastic wrap so no air can escape (you are steaming the bulgur).
- Allow this mixture to stand and cook tightly wrapped for 20 minutes.
- Unwrap the bulgur and fluff with a fork. Add the olive oil, lemon juice, salt, and parsley.
- Note: Both fine and coarse bulgurs will continue to dry out in the refrigerator.