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Ingredients
- 1 cup uncooked bulgur
- 1.5 cups hot water
- 1 cup chopped English cucumber
- 3/4 cup chopped seeded plum tomato
- 34 cup chopped fresh flat-leaf parsley
- 1/4 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
- 1/2 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
- 1/4 cup kosher salt
- 4 limes, quartered
- 10 black peppercorns
- 1 cinnamon stick
- 1 bay leaf
Preparation
Step 1
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.
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