Preserved Lime Tabbouleh Salad

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

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