Preserved Lime Tabbouleh Salad

I found this delicious looking salad from Cooking Light May 2010 issue. The magazine states that, "Preserved citrus is a key to many Moroccan and Middle Eastern dishes. Traditional recipes take weeks. Our version is ready in a few hours." They suggest serving this salad with grilled tofu steaks.

• Ready In: 2 hrs 40 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 1  cup bulgur, uncooked
• 1 1⁄2 cups hot water
• 1  cup English cucumber, chopped
• 3⁄4 cup plum tomato, chopped and seeded
• 3⁄4 cup fresh flat-leaf parsley, chopped
• 1⁄4 cup shallot, finely chopped
• 3  tablespoons kalamata olives, coarsely chopped pitted
• 1 (14 ounce) can chickpeas, rinsed and drained
• 3  tablespoons extra virgin olive oil
• 3  tablespoons fresh lime juice
• 3  tablespoons water
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  dash sugar
• 2  quarters quick preserved limes, finely chopped (ingredients for this below)

• quck preserved lime

• 2  cups water
• 1⁄4 cup kosher salt
• 4  limes, quartered
• 10  black peppercorns
• 1  cinnamon stick
• 1  bay leaf

Directions

1. To make the quick Preserved Limes:
2. Combine all ingredients for the Quick Preserved Limes in a saucepan; bring to a boil. Reduce heat, and simmer 1 hour. Cool to room temperature; cover and refrigerate. Discard peppercorns, cinnamon, and bay leaf before using. Yield: 16 servings (serving size: 1 drained lime quarter).
3. To make the Tabbouleh Salad:
4. 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.
5. Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.