Preserved Lime Tabbouleh Salad

Name: Preserved Lime Tabbouleh Salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
Yield: 6 cups, 4-6 serving(s)
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

Submitted by Enjolinfam

"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."

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photo by WiGal

Ready In:: 2hrs 40mins
Ingredients:: 22
Yields:: 6 cups
Serves:: 4-6

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)
quck preserved lime
2 cups water
¹⁄₄ cup kosher salt
4 limes, quartered
10 black peppercorns
1 cinnamon stick
1 bay leaf

directions

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 (serving size: 1 drained lime quarter).
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.
Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.

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Reviews

Nice, and learned that I like bulgur-and easy too. Thought I would like this b/c I enjoy the ingredients-mostly. Never had tabbouleh before, but found this to be bitter so examined your recipe and now am convinced that it was because I used the WRONG kind of parsley. Honestly, the curly parsley is the only kind our grocery sells, so next time would omit it. Appreciate your technique for making the preserved lime-perfect. Served with recipe#428681 for our NA*ME lunch. Made for Unrulies Under the Influence during ZWT6 during Round 2.

WiGal

RECIPE SUBMITTED BY

Enjolinfam

Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it! We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help! <img src="http://www.recipezaar.com/members/home/385678/CIMG0152%20%282%29.JPG"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/unratedpart.jpg"> <img src="http://i299.photobucket.com/albums/mm286/celticevergreen/indianbanner.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/KBparticipation.jpg" border="0" alt="Photobucket"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/vegbannerbasetemp-small.jpg?t=1232859306"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026"> <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/turmerictag-small.jpg?t=1225271033"> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/123HitAMpage.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/mushroombanner-smallpic.jpg"> <img src="http://img225.imageshack.us/img225/4902/41213577264b44m3kh4.png"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BreakfastanytimeSTCK.jpg"> <img src="http://i161.photobucket.com/albums/t237/akplongmeadow/AdoptATag2-2-1.jpg" border="0" alt="Photobucket"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg" border="0" alt="Annacia's banner for Zaar Tag"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/Copyoftag300-banner.jpg" border="0" alt="Susie's Banner for Newest Zaar Tag"> <img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group09okra.jpg"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group10peppers.jpg> <img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/banner-smalltemp.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg"> <img src="http://img258.imageshack.us/img258/8756/babyhuntsman1lz7.jpg"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group07kiwi.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group02banana.jpg> <img src="http://img225.imageshack.us/img225/4902/41213577264b44m3kh4.png> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Camera-ChefsJPEG.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/CopyofCopyofskewered.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/participation%20banners/coolmonday-particiation.jpg" border="0" alt="Cookathon for Cool Monday (1)"> <img src="http://i42.photobucket.com/albums/e347/Saturn6666/Other/tagforpage1.jpg"> <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://imagecache2.allposters.com/images/pic/ANNMAG/01226~Tofu-Posters.jpg">

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