What is the difference between bulgur and couscous?
Have you ever wondered what the difference is between couscous and bulgur? The wheat grains are a staple food in Levantine cuisine and look very similar at first glance. They often end up in salads, in hearty stews or are served as a side dish. But on closer inspection, you can see that they differ in small details, such as the production process and the texture or shape.
The basics: What are couscous and bulgur?
What is couscous?
Couscous consists of durum wheat semolina, which is moistened and rolled into small balls. These are then dried. Find out more in the article What is couscous?
The most important features briefly summarized:
- Preparation: Quick – simply pour hot water or stock over it, leave to swell and loosen up
- Taste: Mild, slightly nutty
- Consistency: Loose and fine-grained
- Suitable for: quick salads, as a side dish or sweet desserts
What is bulgur?
Bulgur is made from pre-treated, crushed wheat (usually durum wheat). The grain is pre-cooked (parboiled), dried and then coarsely or finely crushed. You can find out more in the article What is bulgur?
The most important features briefly summarized:
- Preparation: Bulgur is cooked or soaked, depending on the variety
- Taste: Stronger, slightly nutty and hearty
- Consistency: Grainier and firmer to the bite than couscous
- Suitable for: Stews, salads, fillings or as a side dish
The difference between bulgur and couscous
- Bulgur is (durum) wheat groats and couscous is (durum) wheat semolina balls.
- While bulgur has a coarser texture, the texture of couscous is finer and more grainy.
- The production processes for wheat products are similar, but differ in some steps:
Bulgur is washed, steamed/boiled, dried and crushed.
Couscous, on the other hand, is shaped, steamed, dried, sieved and sorted. - Couscous is a more processed product with a shorter preparation time, ideal for quick dishes. Bulgur, on the other hand, remains more natural and has more bite and nutrients thanks to the pre-treatment.
- Preparation time is short for both: couscous approx. 5 minutes (just soaking) and bulgur 10-15 minutes (cooking or soaking)
You can find the exact preparation instructions in the articles Cooking bulgur and Preparing couscous.
Nutritional values in comparison
Both products provide valuable nutrients, are high in fiber and a good source of vegetable protein. But there are subtle differences:
| Nutritional value (per 100 g, dry) | Couscous | what is bulgur |
|---|---|---|
| Calories | approx. 350 kcal | approx. 340 kcal |
| Protein | approx. 11 g | approx. 12 g |
| Dietary fiber | approx. 4 g | approx. 8 g |
| Preparation time | approx. 5 min | 10-15 min (depending on variety) |
Whether couscous or bulgur – both grain products are healthy, versatile ingredients in Levantine cuisine. Couscous is perfect when things need to be done quickly. They are also great accompaniments to a healthy, plant-based diet – especially when combined with fresh herbs, lemon and high-quality olive oil.
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