Preserved Lime Tabbouleh Salad - cooking recipe

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

Preparation

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.