Preserved Lime Tabbouleh Salad

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 9.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 5.7g
  • Carbohydrate: 31.5g
  • Fiber: 7.2g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 440mg
  • Calcium: 42mg


  • 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


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