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Kush

by

Yield: 4 to 6 servings

Ingredients:

  • 1 cup bulgur (preferably coarse)
  • 2 teaspoons curry powder
  • 2 cloves garlic
  • 4 tablespoons tamari or other soy sauce
  • water, to cover
  • 4 tablespoons olive oil
  • 1/2 cup grated carrots
  • 1 green or red bell pepper, diced
  • 1 cup finely chopped cauliflower
  • 1 small red onion, diced

Instructions:

Put the bulgur into a medium bowl and add the curry powder, garlic, and tamari or soy sauce. Blend well, using a large spoon. Pat the bulgur down evenly. Add enough water (about 2 cups) to cover the top of the bulgur by about 1/4 inch. Stir and pat down again, so the bulgur will be evenly moist. Cover and let sit at room temperature for about 1 hour, or until bulgur has softened and absorbed all the liquid. Add the oil and stir well. Add the vegetables, stir, and serve at room temperature.
Updated Thursday, May 8th, 2003
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