1 cup dry kush (cracked bulgar wheat)
1/2 teaspoon garlic powder
1/4 teaspoon curry powder
2 tablespoons tamari (or soy sauce)
1 cup spring water
1 tablespoon extra virgin cold pressed olive oil
1 medium green bell pepper, diced
1/4 small red onion, diced
1 medium carrot, shredded
Put the dry kush in a mixing bowl and add the spices. Next cut the tamari into the mixture with a large spoon. Then add the water. You should be adding just enough water to provide about a 1/4-inch layer of water atop the kush. Stir well and mat down the mixture 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 again.
Now that the kush is complete, taste it. You may wish to add some more tamari. Also feel free to add any more vegetables you wish - tomatoes are especially popular.
Note: Using hot water allows the kush to be made more quickly. However, kush made with hot water should be refrigerated if not being served immediately because it will spoil more quickly than that made using cold water.
Tips: remember that you can always add more water - you can't take it away. It's better to put in too little when you initally soak the kush. Then you can add more if you find it to be too dry. The same goes for the oil and tamari - you can always add more. Be sure to taste the kush every step of the way (every time you add something).