Kush
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
600 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 78 grams carbohydrates; 15 grams dietary fiber; 5 grams sugars; 15 grams protein; 1067 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
- 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.
Private Notes