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3/4 cup uncooked bulgar (can sub quinoa or couscous)
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1 and 1/4 cups boiling water
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1 and 1/2 teaspoons extra-virgin olive oil
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1 cup chopped fresh cilantro
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1 cup vertically sliced red onion
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3/4 cup diced seeded tomato
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1/2 cup sliced green onion
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1/2 cup diced yellow bell pepper
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1/2 cup chopped peeled avocado
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1/4 cup diced seeded peeled cucumber
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1/4 cup (1 ounce) crumbled queso fresco
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1/4 cup extra-virgin olive oil
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2 tbsp fresh lemon juice
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2 tbsp fresh lime juice
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2 tsp diced seeded jalapeno pepper and dash of hot pepper (ex. Tabasco)
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3/4 tsp dried oregano and 1 garlic clove (minced)
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1/2 tsp salt and 1/8 ground allspice
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1/4 tsp ground cumin, ground red pepper, paprika, chili powder, freshly gound black pepper
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