- 3/4 c uncooked bulgur
- 1 1/4 c boiling water
- 1 1/2 tsp extra-virgin olive oil
- 1 c fresh cilantro, chopped
- 1 c red onion, vertically sliced
- 3/4 c tomato, diced & seeded
- 1/2 c green onion, sliced
- 1/2 c yellow bell pepper, diced
- 1/2 c avocado, chopped & peeled
- 1/4 c cucumber, diced-seeded-peeled
- 1/4 c queso fresco, crumbled
- 1/4 c extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lime juice
- 2 tsp jalapeño pepper, diced & seeded
- 3/4 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground red pepper
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground allspice
- 1 garlic clove, minced
- Dash of hot pepper sauce
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.
