Tabbouleh USDA Recipe for Family Child Care Homes

Age Group: Ages 6-18
Serving Size: 6
Tabbouleh is a popular Middle Eastern salad served as part of a mezze (assortment of appetizers). A primary ingredient in tabbouleh is bulgur, which is a whole grain.
CACFP CREDITING INFORMATION
½ cup provides ¼ cup vegetable and ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/batch4_recipes_31-40_508c/Tabbouleh_508c.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 20 minutes

Ingredients
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Ingredients
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground
*See Marketing Guide

Ingredients
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground
*See Marketing Guide

Ingredients
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground
*See Marketing Guide

Ingredients
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 1 cup Water
  • ½ cup Bulgur, uncooked
  • ¾ cup Cucumber, fresh, peeled, ¼" diced
  • ¾ cup Tomatoes, fresh, ¼" diced
  • 2 Tbsp Italian parsley, fresh, chopped
  • 2 Tbsp Mint leaves, fresh, chopped
  • 2 Tbsp Onion, green, with tops, fresh, chopped
  • 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
  • 1 Tbsp Olive oil, extra virgin
  • 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground
*See Marketing Guide

Instructions
 

  • In a small stockpot, bring water to a rolling boil.
  • Add bulgur; cover, and turn heat off. Leave the stockpot on the hot burner. Keep covered, and let stand for 20 minutes. Drain any excess liquid, fluff with a fork. Set aside and allow bulgur to cool to room temperature.
  • In a medium bowl, mix together bulgur, cucumber, tomato, parsley, mint, green onions, and garlic.
  • Prepare dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  • Combine dressing with the other ingredients; mix well.
  • Refrigerate; let chill for at least 2 hours before serving to allow the flavors to fuse. Critical Control Point: To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
  • Serve ½ cup.
    Critical Control Point: Hold at 40 °F or lower.

Nutrition INFORMATION

Tabbouleh USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ½ cup
Calories
68
Total Fat
 
2
g
3
%
Saturated Fat
 
0
g
0
%
Sodium
 
99
mg
4
%
Total Carbohydrate
 
11
g
4
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
1
g
1
%
Protein
 
2
g
4
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
Before chopping parsley and mint, wash in a colander under running water. Spin dry in a salad spinner.
Get more juice from the lemon by rolling it gently on a flat surface before cutting or juicing to loosen the membranes.
Cook bulgur the day before, and cool in the refrigerator. Critical Control Point: Cool to 40 °F or lower within 4 hours.
To prevent the salad from getting soggy, make sure the chopped vegetables are dry.
Yield / Volume