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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. " they suggest serving this salad with grilled tofu steaks.

18 ingredients17 preparation steps
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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

Preparation

  1. 1to make the quick preserved limes:
  2. 2combine all ingredients for the quick preserved limes in a saucepan
  3. 3bring to a boil
  4. 4reduce heat , and simmer 1 hour
  5. 5cool to room temperature
  6. 6cover and refrigerate
  7. 7discard peppercorns , cinnamon , and bay leaf before using
  8. 8yield: 16 servings
  9. 9to make the tabbouleh salad:
  10. 10combine bulgur and 1 1 / 2 cups hot water in a medium bowl
  11. 11let stand 1 hour
  12. 12drain
  13. 13combine bulgur , cucumber , and next 5 ingredients in a large bowl
  14. 14combine oil and remaining ingredients in a blender
  15. 15process until smooth
  16. 16pour dressing over bulgur mixture
  17. 17toss well to coat