In the microwave
Microwaving bulgur is the quickest method and doesn’t have any negative effects on the final product, though it may have a slightly different texture than bulgur cooked on the stovetop.
Combine (182 grams) of bulgur wheat with (475 mL) of water in a microwave.
Microwave the bulgur and liquid together for about 3 minutes.
Remove from the microwave and let sit for another 5 minutes.
Adjust the cooking time as needed. A coarse grain may need longer…
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The Prophet (peace be upon him and his progeny) used to fast more during this month to gain extra reward. This is a reminder to us to pay extra attention to our deeds in Shaban and maximise our worship, rather than neglecting this month in favour of Ramadan.

Shaban has always been a neglected month, since it is overshadowed by the significant months of Rajab and Ramadan. However, Shaban is packed with opportunities to maximise our good deeds and draw closer to the Prophet (Peace be upon him and his progeny) by sending Salawat (blessings) upon him.

To prepare about 3 cups (546 grams) of cooked bulgur at home, follow these steps:
On the stovetop
The cooking is similar to that of rice, in that boiling water is used to soften the grain. For every one part of bulgur, you’ll need about two parts of liquid.
Combine 1 cup (182 grams) of bulgur with 2 cups (475 mL) of water or broth, and bring to a boil.
Once boiling, reduce the heat to a lower simmer and cover.
Cook for 10–15 minutes, until the water has evaporated…
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How to cook bulgur
Bulgur wheat is very simple to prepare.

It’s available in fine, medium, or coarse varieties and takes about 5–20 minutes to cook, depending on the type and cooking method. The coarser the grain, the longer the cooking time.

Most brands of bulgur provide cooking directions, so it’s best to check the package first for specific instructions. Still, if you bought bulgur in bulk or don’t have any directions, there are a few basic bulgur cooking…
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A 1-cup (182-gram) serving of cooked bulgur offers (5Trusted Source):

Calories: 151
Carbs: 34 grams
Protein: 6 grams
Fat: less than 1 gram
Fiber: 8 grams
Vitamin B6: 8% of the DV
Pantothenic acid: 13% of the DV
Manganese: 48% of the DV
Copper: 15% of the DV
Magnesium: 14% of the DV
Iron: 10% of the DV
Niacin: 9% of the DV
Thiamine: 9% of the DV
Zinc: 9% of the DV
Folate: 8% of the DV

Bulgur contains a variety of vitamins and minerals, as well as a good amount of protein and fiber. In fact, a 1-cup (91-gram) serving provides nearly 30% of the Daily Value (DV) for fiber.

The whole grain is also a particularly good source of manganese, magnesium, and iron while being slightly lower in calories than similar whole grains, such as brown rice or quinoa

Bulgur nutrition
Bulgur is not only tasty and quick to prepare, but it’s also very nutritious.

It’s considered a whole grain, meaning that the entire wheat kernel — including the germ, endosperm and bran — is eaten. When you eat whole grains, you receive all the nutrients the plant has to offer.

In comparison, refined wheat products are lower in nutritional value since the nutrient-rich germ and bran are removed, leaving behind only the carb-heavy endosperm.
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In fact, you don’t even have to fully boil bulgur. Instead, you can simply soak or rehydrate the grain in warm water when you’re ready to use it, though it does take a bit longer to prepare this way.

The parboiling processes also extends its shelf life, meaning it may last longer than some other grains.

Bulgur is an edible cereal grain made from parboiled, cracked wheat. It has a texture similar to quinoa or couscous while its mild flavor is usually described as nutty…
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Bulgur is easily confused with cracked wheat since both are made from crushed or cracked wheat groats or “berries.” What sets bulgur apart is that it’s parboiled and dried before being ground, while cracked wheat is not.

Because it’s parboiled, or partially cooked, bulgur can be prepared relatively quickly — much quicker than many other whole grains.

What is bulgur wheat?
Bulgur is an edible cereal grain made from dried, cracked wheat. Durum wheat is used most often, but other hard wheat species, like einkorn, are used as well.

When cooked, it has a chewy consistency similar to couscous or quinoa. The flavor is earthy and nutty, much like quinoa. Though its taste is mild, it’s stronger than that of rice or couscous.