Tabbouleh USDA Recipe for Family Child Care

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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

Prep Time20

Cook Time30

Total Time20

Course: Salad, vegetarian

Cuisine: Mediterranean

Keyword: Recipes for Home

Age Group: Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Vegetarian, Salad, Plant-based/Vegan

Program Meal Component: Grains, Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables

Meal Service Temperature: Cold

Cooking Method: Boil

Season: Summer, Fall, Spring, Winter

6 Servings

Calories: 68

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

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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

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