Preserved Lime Tabbouleh Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

The brine-cooked lime brings a salty-tart flavor to this dish. Kalamata olives also add a briny note. Serve with grilled tofu steaks.

Ingredients:

1 cup uncooked bulgur

1 1/2 cups hot water

1 cup chopped english cucumber

3/4 cup chopped seeded plum tomato

3/4 cup chopped fresh flat-leaf parsley

1/4 cup finely chopped shallots

3 tablespoons coarsely chopped pitted kalamata olives

1 (14-ounce) can chickpeas (garbanzo beans), rinsed and drained

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

3 tablespoons water

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

dash of sugar

2 quarters quick preserved limes, finely chopped

Directions:

1. 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.
2. Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.

By RecipeOfHealth.com