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Preserved Lime Tabbouleh Salad

Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: about 1 cup)
The brine-cooked lime brings a salty-tart flavor to this dish. Kalamata olives also add a briny note. Serve with grilled tofu steaks.

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
  • 2 quarters Quick Preserved Limes, finely chopped

Nutrition 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

How to Make It

  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.