Preserved Lime Tabbouleh Salad

Preserved Lime Tabbouleh Salad Recipe
Photo: Randy Mayor; Styling: Cindy Barr
The brine-cooked lime brings a salty-tart flavor to this dish. Kalamata olives also add a briny note. Serve with grilled tofu steaks.
3

Good, solid recipe

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Fat 9.4 g
Satfat 1.1 g
Monofat 6.3 g
Polyfat 1.4 g
Protein 5.7 g
Carbohydrate 31.5 g
Fiber 7.2 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 440 mg
Calcium 42 mg

Ingredients

1 cup uncooked bulgur
1 1/2 cups hot water
1 cup chopped English cucumber
3/4 cup chopped seeded plum tomato
3/4 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots
3 tablespoons coarsely chopped pitted kalamata olives
1 (14-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
3 tablespoons water
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Dash of sugar

Preparation

1. 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.

2. Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.

Note:

Joanne Weir,

May 2010
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