Preserved Lime Tabbouleh Salad
Brighten up your table with this vibrant Preserved Lime Tabbouleh Salad, a zesty twist on the classic Mediterranean favorite. Packed with fluffy bulgur wheat, fresh parsley, and mint, this salad takes an unexpected turn with the addition of tangy, umami-rich preserved lime, finely chopped to infuse every bite with bold flavor. Juicy tomatoes, crisp cucumber, and scallions add refreshing texture, while a cumin-spiced lemon and olive oil dressing ties it all together with aromatic depth. Perfect as a chilled side dish or a standalone light meal, this herbaceous, citrus-kissed tabbouleh is a refreshing and nutrient-packed addition to your repertoire. Ready in under 30 minutes, it’s ideal for meal preps, picnics, or any occasion that calls for a vibrant, healthy salad.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups hot water
- 1 whole preserved lime
- 1.5 cups parsley, finely chopped
- 0.5 cup mint leaves, finely chopped
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 2 whole scallions, thinly sliced
- 0.25 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the bulgur wheat in a large heatproof bowl. Pour the hot water over it, cover the bowl tightly with a plate or plastic wrap, and let it sit for about 10 minutes until the bulgur has absorbed the water and is tender.
Fluff the bulgur with a fork to separate the grains. If needed, drain any excess water using a fine-mesh strainer and set aside to cool.
While the bulgur rests, rinse the preserved lime under cold water to remove excess salt, then finely chop it, including the rind and pulp. Remove any seeds.
In a large mixing bowl, combine the cooled bulgur wheat, chopped preserved lime, parsley, mint, cucumber, tomatoes, and scallions.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the tabbouleh mixture and gently toss everything together until well combined.
Taste and adjust seasoning, adding more salt, lemon juice, or olive oil if desired.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a refreshing side dish or light standalone meal.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 17.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1166 mg | 90% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 5546 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
