cup uncooked bulgur
cups hot water
cup chopped English cucumber
cup chopped seeded plum tomato
cup chopped fresh flat-leaf parsley
cup finely chopped shallots
tbsp coarsely chopped pitted kalamata olives
(14oz) can chickpeas, rinsed and drained
tbsp fresh lime juice
tsp minced garlic
tsp freshly ground black pepper
dash of sugar
quarters Quick Preserved Limes, finely chopped
Quick Preserved Limes:- use in grain salads, pasta dishes, etc.
cup kosher salt
Tabbouleh: 1. combine bulgur and 1.5 cups hot water in medium bowl. Let stand 1 hour. Drain. Combine bulgur, cucumber, and next 5 ingredients (through chickpeas) in large bowl 2. combine oil and remaining ingredients in a blender, process until smooth. Pour dressing over bulgur mixture, toss well to coat. Quick Preserved Limes: 1. combine all ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 1 hour. Cool to room temp; cover and refrigerate. Discard peppercorns, cinnamon and bay leaves before using.