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.

Ingredients

4 serv.

bulgur, uncooked↗1 cup
hot water1 1⁄2 cups
English cucumber, chopped1 cup
plum tomato, chopped and seeded↗3⁄4 cup
fresh flat-leaf parsley, chopped↗3⁄4 cup
shallot, finely chopped↗1⁄4 cup
kalamata olives, coarsely chopped pitted↗3 tablespoons
can chickpeas, rinsed and drained↗1 ounce
extra virgin olive oil↗3 tablespoons
fresh lime juice↗3 tablespoons
water↗3 tablespoons
garlic, minced↗1 teaspoon
salt↗1⁄2 teaspoon
fresh ground black pepper↗1⁄2 teaspoon
dash sugar↗1 dash
quarters quick preserved limes, finely chopped (ingredients for this below)↗2
quck preserved lime↗
cups water↗2
cup kosher salt↗1⁄4
limes, quartered↗4
black peppercorns↗10
cinnamon stick↗1
bay leaf↗1

Step-by-step instructions

1
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).
2
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.
3
Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.

Source: food.com

Original recipe ↗

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