- 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
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
- Put the bulgur into a container, and add the spices.
- 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.
- Cover, and let sit for 25 to 30 minutes.
- 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.