• 2 ½ cups dry bulgur (grain No. 1)
  • 1 tablespoon curry powder
  • 2 teaspoons garlic powder
  • ¼ cup tamari
  • 1 ¼ cups spring water (see note)
  • ½ cup extra virgin olive oil
  • ¼ pound carrots, grated (1 cup)
  • ½ head cauliflower, finely chopped
  • 1 small red onion, diced
  • 1 green pepper, diced
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      609 calories; 28 grams fat; 4 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 80 grams carbohydrates; 15 grams dietary fiber; 5 grams sugars; 15 grams protein; 1063 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Put the bulgur into a container, and add the spices.
  2. Blend the tamari into the mixture with a large spoon. Add enough water to provide about a 1/4-inch layer of water on top of the bulgur mixture. Stir well, and pat the mixture down evenly so that the kush will be evenly soaked.
  3. Cover, and let sit for 25 to 30 minutes.
  4. After soaking, add the oil and stir. Then add the vegetables and stir.
  • Using warm water allows the kush to be made more quickly. But kush made with warm water must be refrigerated; it will spoil more quickly than kush made with cold water.

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