Kush

• 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

1. Put the bulgur into a container, and add the spices.
2. Blend the tamari into the mixture with a large spoon.
3. Add enough water to provide about a 1/4-inch layer of water on top of the bulgur mixture.
4. Stir well, and pat the mixture down evenly so that the kush will be evenly soaked.
5. Cover, and let sit for 25 to 30 minutes.
6. After soaking, add the oil and stir.
7. Then add the vegetables and stir.

curry powder, garlic, tamari, spring water, extra virgin olive oil, carrots, cauliflower, red onion, green pepper

Taken from cooking.nytimes.com/recipes/11207 (may not work)