Southwestern Tabbouleh

• 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 jalapeno 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)

1. 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.

boiling water, extravirgin olive oil, fresh cilantro, red onion, tomato, green onions, yellow bell pepper, avocado, cucumber, queso fresco, extravirgin olive oil, lemon juice, lime juice, pepper, oregano, salt, ground cumin, ground red pepper, paprika, chili powder, freshly ground black pepper, ground allspice, garlic, pepper

Taken from www.epicurious.com/recipes/member/views/southwestern-tabbouleh-50136985 (may not work)