4 tabbouleh with avocado and Recipes

bulgur wheat, boiling water, kosher salt, baby rainbow carrots, radishes, sliced, green onions, diagonally sliced, coarsely chopped fresh flat-leaf parsley, coarsely chopped fresh mint, loosely packed lemon zest, fresh lemon juice, extra virgin olive oil, freshly ground black pepper, kosher salt, avocado, diced, roasted salted sunflower kernels, table salt and black pepper to taste

uncooked bulgur, boiling water, extra-virgin olive oil, chopped fresh cilantro, vertically sliced red onion, diced seeded tomato, sliced green onions, diced yellow bell pepper, chopped peeled avocado, diced seeded peeled cucumber, crumbled queso fresco, extra-virgin olive oil, fresh lemon juice, fresh lime juice, diced seeded jalapeno pepper, dried oregano, salt, ground cumin, ground red pepper, paprika, chili powder, freshly ground black pepper, ground allspice, garlic clove, minced, hot pepper sauce (such as tabasco)

saffron rice, garbanzo beans, drained, sesame seeds, toasted, tabbouleh salad, avocado, thinly sliced, whole wheat tortillas (or 6 spelt tortillas, 10-inch burrito size), jalapeno, minced (optional), lemon slice