Spicy Southwestern Tabbouleh

By:  Cooking Light

3/4 C uncooked bulgur

1 1/4 C. Boiling Water

1 1/2 teasp extra-virgin olive oil

1 C. chopped fresh cilantro

1 C. vertically sliced red ionion

3/4 C. diced seeded tomato 

1/2 C sliced green onions

1/2 C. diced yellow bell pepper

1/2 C. chopped peeled avocado

1/4 C diced seeded peeled cucumber

1/4 C. extra virgin olive oil

2 tblsp fresh lemon juice

2 tblsp fresh lime juice

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 teasp ground allspice

1 garlic clove, minced

Dash of hot pepper sauce

Combine bulgur, 1 1/4 cups boiling water, and 1 1/2 tsp 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.  Yeild 6 servings (serving size 3/4 cup).

Calories: 212; Fat: 13.7; Protein: 4.6g; Carb: 21.1g; Fiber: 5.4g; Chol:3mg; Iron: 1.1mg; Sodium: 224mg