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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy Salads Side Dishes Beans African Asian Middle Eastern Low Fat Vegan Vegetarian Moroccan Grains Dietary Low Cholesterol Low Saturated Fat Low Calorie Chick Peas Garbanzos Low In Something Pasta Rice And Grains 4 Hours Or Less

Preserved Lime Tabbouleh Salad

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."

Steps

To make the quick preserved limes:.
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.
To make the tabbouleh salad:.
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 in a large bowl.
Combine oil and remaining ingredients in a blender.
Process until smooth.
Pour dressing over bulgur mixture.
Toss well to coat.

Ingredients

bulgur, hot water, english cucumber, plum tomato, fresh flat-leaf parsley, shallot, kalamata olives, chickpeas, extra virgin olive oil, fresh lime juice, water, garlic, salt, fresh ground black pepper, sugar, limes, kosher salt, black peppercorns, cinnamon stick, bay leaf