Start by mixing the dry coriander, paprika, onion powder, salt and pepper in the warm broth and keep aside.
In a medium-large non-stick pot add the oil on medium heat and allow to heat-up for 1’. Add the bulgur and sauté for a minute or so and until the bulgur is well tossed with the oil. Then add the broth and turn up the heat.
Cover the pot with its lid, bring to a boil and turn off the heat. Allow to absorb all the broth for about 12’.
Finally uncover and place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 10’.
Fluff the bulgur with a fork. Once cooled, place the bulgur in a large bowl and mix with the mint, scallions and avocado and serve.