Preserved Lime Tabbouleh Salad

• 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

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.

water, cucumber, plum tomato, fresh flatleaf parsley, shallot, kalamata olives, chickpeas, extra virgin olive oil, lime juice, water, garlic, salt, fresh ground black pepper, sugar, quarters, lime, water, kosher salt, black, cinnamon, bay leaf

Taken from www.food.com/recipe/preserved-lime-tabbouleh-salad-426655 (may not work)