Put bulgur in a bowl and cover with plenty of cold water.

The bulgur will bulk up to make about 2 cups.

To serve, place the bulgur on a large platter with a raised edge.

Put the bulgur into a container, and add the spices.

You may need to visit a health-food store to find bulgur.

Cover and cook over medium heat, about 10 minutes, until bulgur is cooked.

To make the salad: cover the bulgur with cold water and soak for 2 hours.

Place the bulgur in a bowl with cold water to cover and allow it to soften for 2 to 3 hours.

Boil 3 cups of water and pour it over the bulgur.

Place the bulgur in a large bowl and pour the boiling water over it.

Salt the water, bring to a boil and pour it over the bulgur.

The bulgur should be well drained before it is combined with the other ingredients.

The seeds are now cracked into smaller pieces so they look like a green bulgur.

When onion is golden stir in bulgur to coat well.

Place the bulgur in a bowl, add six cups water and soak at room temperature 30 minutes.

Other items to stock up on include bulgur, rice and quinoa.

When bulgur is cooked, season with salt, if desired, and pepper.

Add the bulgur and blend to a smooth, soft paste.

Stir in the bulgur and remove from the heat.

Drain the bulgur and return it to the bowl.

Put soaked bulgur in large bowl and add cooked onion with oil.

Place the cooled bulgur in a large serving bowl or on a platter.

Add the bulgur and stir to coat the grains thoroughly with oil.

Heat 1 tablespoon oil in nonstick skillet large enough to hold the bulgur.

Place the bulgur in a saucepan and cover it with 4 cups of cool tap water.