Kush

Name: Kush
Total time: 15 min
Yield: 4 servings
Ingredients: 2 1/2 cups dry bulgur (grain No. 1); 1 tablespoon curry powder; 2 teaspoons garlic powder; 1/4 cup tamari; 1 1/4 cups spring water (see note); 1/2 cup extra virgin olive oil; 1/4 pound carrots, grated (1 cup); 1/2 head cauliflower, finely chopped; 1 small red onion, diced; 1 green pepper, diced

By Anita M. Samuels

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Restaurant Group Finds It's Niche: Raw, Vegetarian and Fast

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Put the bulgur into a container, and add the spices.
Step 2
Blend the tamari into the mixture with a large spoon. Add enough water to provide about a ¼-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.
Step 3
Cover, and let sit for 25 to 30 minutes.
Step 4
After soaking, add the oil and stir. Then add the vegetables and stir.

Tip

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.