Preserved Lime Tabbouleh Salad

Ethnic, Luncheon, Middle Eastern, Salad Dressings, Salads, Tailgate


1 cup uncooked bulgur

1 1/2 cups hot water

1 cup chopped English cucumber

3/4 cup chopped Roma tomatoes seeded

3/4 cup flat leaf parsley chopped

1/4 cup minced shallots

3 tablespoons kalamata olives coarsely chopped

1 (14-oz) can garbanzo beans rinsed & drained


3 tablespoons EVOO

3 tablespoons freshly squeezed lemon juice

3 tablespoons water

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

dash sugar

2 quarters Quick Preserved Limes finely chopped


2 cups water

1/4 cup kosher salt

4 limes quartered

10 black peppercorns

1 stick cinnamon

1 bay leaf


Combine Bulgur & hot water in medium bowl; let stand 1 hour. Drain. Combine bulgur, cucumber, tomato, parsley, shallots, olives & garbanzos in a large bowl.

Combine dressing ingredients in a blender & process until smooth. . Pour dressing over bulgur mixture & toss well to coat.


This recipe works equally well with lemons. Use 3 quartered lemons. Use the limes or lemons in grain salads, pasta dishes or legume-based tagines.

Combine all ingredients in a sauceban; bring to a boil. Reduce heat & simmer 1 hour. Cool to room temperataure, cover & refrigerate. Discard peppercorns, cinnamon & bal leaf before using.

Yield: 16 servings. Use 1 drained lime quarter per serving.