I decided to make some bulgur tonight as a side to some marinated and seared chicken breast. Luckily this meal was just for me. The bulghur ended up gummy and porridge-like. I followed Whole Foods' technique: 2 parts water to 1 part bulghur, simmer for 15-20 minutes covered, let sit for 5 minutes. So obviously too much water, but I've also seen recipes that merely have you cover the bulgur with hot water, and not cook it, sort of like couscous. Is anyone really familiar with bulgur? What method do you use?