Preserved Lime Tabbouleh Salad

Preserved Lime Tabbouleh Salad created by WiGal

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:
2hrs 40mins
Serves:
Yields:
Units:

ingredients

directions

  • To make the quick Preserved Limes:

  • 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).
  • To make the Tabbouleh Salad:

  • 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.
  • Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Enjolinfam
Contributor
@Enjolinfam
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. WiGal
    Nice, and learned that I like bulgur-and easy too. Thought I would like this b/c I enjoy the ingredients-mostly. Never had tabbouleh before, but found this to be bitter so examined your recipe and now am convinced that it was because I used the WRONG kind of parsley. Honestly, the curly parsley is the only kind our grocery sells, so next time would omit it. Appreciate your technique for making the preserved lime-perfect. Served with recipe#428681 for our NA*ME lunch. Made for Unrulies Under the Influence during ZWT6 during Round 2.
    Reply
  2. WiGal
    Preserved Lime Tabbouleh Salad Created by WiGal
    Reply
  3. Enjolinfam
    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.
Advertisement