Preserved Lime Tabbouleh Salad

Name: Preserved Lime Tabbouleh Salad
Prep time: 80 min
Cook time: 80 min
Total time: 160 min
Yield: 16 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup bulgur; 1.5 cup hot water; 1 cup English cucumber; 0.75 cup plum tomato; 0.75 cup fresh flat-leaf parsley; 0.25 cup shallot; 3 tbsp kalamata olives; 1 can chickpeas (14 ounce); 3 tbsp extra virgin olive oil; 3 tbsp fresh lime juice; 3 tbsp water; 1 tsp garlic; 0.5 tsp salt; 0.5 tsp fresh ground black pepper; 1 pinch sugar; 2 quarters quick preserved limes; 2 cup water; 0.25 cup kosher salt; 4 limes; 10 black peppercorns; 1 cinnamon stick; 1 bay leaf

Chickpeas, quarters preserved limes and bulgur simmered on the stove and spiced with black peppercorns and cinnamon for a Moroccan salad.

2 hr 40 min · Serves 16 · Medium

Method

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Time: Prep 80 min · Cook 80 min · 160 min total
Difficulty: medium

1
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.
60 min
2
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 (through chickpeas) in a large bowl.
60 min
3
Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.