Bulgar Wheat

Tabbouleh definitely then and thank you everyone for responding.

Another who only uses it for tabbouleh, but this time of year we eat quite a lot of it.

I use it in any salad mix. It's nice with chopped cooked beetroot (not with vinegar), red onion and a pomegranate molasses dressing or a mix of cooked leftover veg with a tangy french dressing or roasted veg with a harissa dressing. It's versatile because it takes on the taste of the dressing and you can also add any herbs that you have to hand.

I’ve only ever used them for tabbouleh - but not very often, since chopping up so much parsley is a bit of a pain.

Tabbouleh is lovely - and I also often make kisir, which is like the Turkish version of it.
cookingorgeous.com/blog/kisir-turkish-bulgur-salad/

Tabbouleh is a lovely salad.

www.bbcgoodfood.com/recipes/tabbouleh

Be careful not to overcook - the packet instructions are over the top. I pour over just enough boiling water and leave for 10 mins. I serve it like rice, can mix cooked veg in.