Bulgar wheat is low GI and high in minerals like iron, zinc, potassium and magnesium. It's gained popularity over the years as a substitute for commercial grains due to its nutrient-rich profile. It's made from durum wheat and is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried and ground into particles. It is found in recipes similar to rice and couscous, and is best known as the main ingredient in tabouli salad. It's also a tasty low-fat ingredient in pilaf, soups, bakery goods and stuffing.