Preserved Lime Tabbouleh Salad

By AbbyIvie

From Cooking Light May 2010

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.