Preserved Lime Tabbouleh Salad

From Cooking Light May 2010

88
Preserved Lime Tabbouleh Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup uncooked bulgur

  • 1.5

    cups hot water

  • 1

    cup chopped English cucumber

  • ¾

    cup chopped seeded plum tomato

  • 34

    cup chopped fresh flat-leaf parsley

  • ¼

    cup finely chopped shallots

  • 3

    tbsp coarsely chopped pitted kalamata olives

  • 1

    (14oz) can chickpeas, rinsed and drained

  • 3

    tbsp EVOO

  • 3

    tbsp fresh lime juice

  • 1

    tsp minced garlic

  • ½

    tsp freshly ground black pepper

  • dash of sugar

  • 2

    quarters Quick Preserved Limes, finely chopped

  • Quick Preserved Limes:- use in grain salads, pasta dishes, etc.

  • 2

    cups water

  • ¼

    cup kosher salt

  • 4

    limes, quartered

  • 10

    black peppercorns

  • 1

    cinnamon stick

  • 1

    bay leaf

Directions

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.


Nutrition

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