Preserved Lime Tabbouleh Salad

Total Time: 2 hrs 40 mins Preparation Time: 1 hr 20 mins Cook Time: 1 hr 20 mins

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

Recipe

• 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.