Preserved Lime Tabbouleh Salad Recipe Print Page

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Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Preserved Lime Tabbouleh Salad

The brine-cooked lime brings a salty-tart flavor to this dish. Kalamata olives also add a briny note. Serve with grilled tofu steaks.

Cooking Light MAY 2010

Yield: 6 servings (serving size: about 1 cup)

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

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.

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

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Preserved Lime Tabbouleh Salad recipe