Preserved Lime Tabbouleh Salad

Preserved Lime Tabbouleh Salad
Photo by Randy Mayor

Ingredients

  • 3 tablespoons fresh lime juice
  • 3 tablespoons water
  • 1 (14-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • ¾ cup chopped fresh flat-leaf parsley
  • Dash of sugar
  • 3 tablespoons extra-virgin olive oil
  • ¾ cup chopped seeded plum tomato
  • + 9 more ingredients
    • 1 ½ cups hot water
    • 1 cup uncooked bulgur
    • 2 quarters Quick Preserved Limes, finely chopped
    • 1 cup chopped English cucumber
    • 1 teaspoon minced garlic
    • 3 tablespoons coarsely chopped pitted kalamata olives
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon kosher salt
    • ¼ cup finely chopped shallots

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 ...

View full recipe at My Recipes

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