Preserved Lime Tabbouleh Salad |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 12 |
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I found this delicious looking salad from Cooking Light May 2010 issue. The magazine states that, Preserved citrus is a key to many Moroccan and Middle Eastern dishes. Traditional recipes take weeks. Our version is ready in a few hours. They suggest serving this salad with grilled tofu steaks. Ingredients:
1 cup bulgur, uncooked |
1 1/2 cups hot water |
1 cup english cucumber, chopped |
3/4 cup plum tomato, chopped and seeded |
3/4 cup fresh flat-leaf parsley, chopped |
1/4 cup shallot, finely chopped |
3 tablespoons kalamata olives, coarsely chopped pitted |
1 (14 ounce) can chickpeas, rinsed and drained |
3 tablespoons extra virgin olive oil |
3 tablespoons fresh lime juice |
3 tablespoons water |
1 teaspoon garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 dash sugar |
2 quarters quick preserved limes, finely chopped (ingredients for this below) |
2 cups water |
1/4 cup kosher salt |
4 limes, quartered |
10 black peppercorns |
1 cinnamon stick |
1 bay leaf |
Directions:
1. To make the quick Preserved Limes:.
2. Combine all ingredients for the Quick Preserved Limes in a saucepan; bring to a boil. Reduce heat, and simmer 1 hour. Cool to room temperature; cover and refrigerate. Discard peppercorns, cinnamon, and bay leaf before using. Yield: 16 servings (serving size: 1 drained lime quarter).
3. To make the Tabbouleh Salad:.
4. Combine bulgur and 1 1/2 cups hot water in a medium bowl; let stand 1 hour. Drain. Combine bulgur, cucumber, and next 5 ingredients (through chickpeas) in a large bowl.
5. Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.
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