Ingredients
3/4 cup uncooked bulgur
1 1/4 cups boiling water
1 1/2 teaspoons extra-virgin olive oil
1 cup chopped fresh cilantro
1 cup vertically sliced red onion
3/4 cup diced seeded tomato
1/2 cup sliced green onions
1/2 cup diced yellow bell pepper
1/2 cup chopped peeled avocado
1/4 cup diced seeded peeled cucumber
1/4 cup (1 ounce) crumbled queso fresco
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons diced seeded jalapeño pepper
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
1 garlic clove, minced
Dash of hot pepper sauce (such as Tabasco)
Preparation
Combine bulgur, 1 1/4 cups boiling water, and 1 1/2 teaspoons oil in a medium bowl; cover and let stand 20 minutes. Drain bulgur through a fine sieve; place bulgur in a medium bowl. Add cilantro and remaining ingredients; toss well.
