¾ cup uncooked bulgur
1¼ cups boiling water
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1½ teaspoons extra-virgin olive oil
1 cup chopped fresh cilantro
1 cup vertically sliced red onion
¾ cup diced seeded tomato
½ cup sliced green onion bottoms (white part)
½ cup diced yellow bell pepper
½ cup chopped peeled avocado
¼ cup diced seeded peeled cucumber
¼ cup (1 ounce) crumbled queso fresco
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons diced seeded jalapeño pepper
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground red pepper
¼ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon freshly ground black pepper
teaspoon ground allspice
1 garlic clove, minced
Dash of hot pepper sauce
4 green onion tops, cut into 2-inch julienne strips (optional)
Combine bulgur, 1¼ cups boiling water and 1½ teaspoons oil in a medium bowl; cover and let stand 30 minutes or until tender. Drain bulgur through a fine sieve; place bulgur in a medium bowl.
Add cilantro and next 22 ingredients (through pepper sauce); toss well. Add green onion tops, if desired.
Serves six (¾ cups each).
Cook's note: Use prechopped vegetables from the grocery store for a fast weeknight meal. If necessary, you can even soak the bulgur overnight.
Nutrition values per serving: 212 calories, 14 g fat (2 g saturated), 21 g carbohydrates, 5 g fiber, 5 g protein, 3 mg cholesterol, 224 mg sodium.
"Cooking Light Big Book of Salads" (Oxmoor House, 2012)