Preserved Lime Tabbouleh Salad

• 1 cup uncooked bulgur
• 1 1/2 cups hot water
• 1 cup chopped English cucumber
• 3/4 cup chopped seeded plum tomato
• 3/4 cup chopped fresh flat-leaf parsley
• 1/4 cup finely chopped shallots
• 3 tablespoons coarsely chopped pitted kalamata olives
• 1 (14-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 3 tablespoons water
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Dash of sugar

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

bulgur, water, cucumber, tomato, parsley, shallots, olives, chickpeas, extravirgin olive oil, lime juice, water, garlic, kosher salt, freshly ground black pepper, sugar

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