Does anyone have experience or know the difference between bulgur and semolina? I am working on a cookbook (lucky me... its the last thing I need) and translating from the french "semoule", a cracked wheat-like, pre-cooked grain used in Mediterranean and Middle Eastern dishes such as Couscous and Tabbouleh. Etymologically speaking, "semolina" makes sense and probably derives from the same IE root. On the other hand, the word itself, "Semolina" sounds like a brand of breakfast pablum which, of course, I want to avoid using. The Wikipedia entry for "bulgur" specifies that the grain is the basis for many Middle Eastern dishes, notably Tabbouleh. The word "bulgour" in French refers to something other than "semoule". Any ideas?