I want to let you know that Bulgur wheat is a very fast and easy trail food.  Cooking is a major advantage over pasta or rice, as it only requires that you pour 2.5 cups of boiling water on 1 cup of bulgur wheat and allow to soak for 30 minutes.  There is no simmer time, so it frees you up to do other things during the soak.  It's like freezer bag cooking without the dehydration time.

Bulgur can be used to make pilaf or salad dishes like Taboule.  In either case, it is important to add salt & spices. 

Trail Taboule:  Pour 2.5 cups of boiling water on the bulgur and let sit 30 minutes.  Add two or three packets of lemon juice (Sunkist lemon juice =$0.10 each on Minimus.biz) and two or three packets of extra virgin olive oil ($0.35 each on Minimus.biz).  Also add salt, pepper, dried parsley, chives, and mint.  You can add cumin, red pepper, dill (in place of mint) or other spices as you like.  The real stuff has chopped tomatoes, bell peppers, cucumbers and sometimes black olives; but I don't have a reliable source of these items in a dried form.

Bulgur Pilaf is a good complement to meat.  Pour 2.5 cups of boiling water on the bulgur and let sit 30 minutes.  Add two or three packets of extra virgin olive oil.  Add salt & pepper.  You can add cumin & red pepper if you like.  This mixes very well with cheese if you are carrying it.

A real simple alternative might be a mix of the pilaf and boiling water with a soup mix although I have not yet tried this in the field.

I've benefited from your food discussions.  I hope this adds something new to the food mix.