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Tabbouleh USDA Recipe for Adults in CACFP

Tabbouleh is a super fresh herb and bulgur salad, with fresh parsley as the main ingredient. Additional ingredients of diced cucumber, tomato, and a simply dressing of olive oil and lemon juice makes this a refreshing, light and nutrient packed salad.
CACFP Adult Portion Crediting Information
1 cup (8 oz spoodle) provides ½ cup vegetable (⅛ cup additional vegetable, ¼ cup red/orange vegetable, ⅛ cup other vegetable), and 1 oz equivalent grains.
Course: Salad
Cuisine: Mediterranean
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Salad, Whole Grain-Rich, Plant-based
Program Meal Component: Grains, Vegetables, Whole Grain-Rich
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 90

Ingredients

25 Servings

    Weight

    • 1 lb 3 oz Quinoa, dry
    • 1 lb 4 oz Bulgur wheat, dry
    • - - Water
    • - - Salt
    • 2 lb 12 oz *Fresh tomatoes, unpeeled, diced
    • 1 lb 6 oz *Fresh cucumbers,peeled, seeded, diced
    • 1½ oz Fresh parsley, chopped
    • 8 oz *Fresh onions, diced
    • 5 oz *Fresh red bell peppers, diced
    • - - Fresh mint, chopped
    • - - Ground cumin
    • - - Lemon Juice
    • - - Olive oil

    Measure

    • 3½ cups Quinoa, dry
    • 3¼ cups Bulgur wheat, dry
    • 1 gal Water
    • 2½ tsp Salt
    • 2 qt *Fresh tomatoes, unpeeled, diced
    • 1 qt *Fresh cucumbers, peeled, seeded, diced
    • 2 cups Fresh parsley, chopped
    • 1½ cups *Fresh onions, diced
    • 1 cup *Fresh red bell peppers, diced
    • ¼ cup Fresh mint, chopped
    • 1 tsp Ground cumin
    • 1¼ cups Lemon Juice
    • ⅓ cup Olive oil

    50 Servings

      Weight

      • 2 lb 6 oz Quinoa, dry
      • 2 lb 8 oz Bulgur wheat, dry
      • - - Water
      • - - Salt
      • 5 lb 8 oz *Fresh tomatoes, unpeeled, diced
      • 2 lb 12 oz *Fresh cucumbers, peeled, seeded, diced
      • 3 oz Fresh parsley, chopped
      • 1 lb *Fresh onions, diced
      • 10 oz *Fresh red bell peppers, diced
      • - - Fresh mint, chopped
      • - - Ground cumin
      • - - Lemon Juice
      • - - Olive oil

      Measure

      • 1 qt 3 cups Quinoa Dry
      • 1 qt 2½ cup Bulgur wheat, dry
      • 2 gal Water
      • 1 Tbsp 2 tsp Salt
      • 1 gal *Fresh tomatoes, unpeeled, diced
      • 2 qt *Fresh cucumbers, peeled, seeded, diced
      • 1 qt Fresh parsley, chopped
      • 3 cups *Fresh onions, diced
      • 2 cups *Fresh red bell peppers, diced
      • ½ cup Fresh mint, chopped
      • 2 tsp Ground cumin
      • 2½ cups Lemon juice
      • ⅔ cup Olive oil

      -

      25 Servings

        Weight

        • 1 lb 3 oz Quinoa, dry
        • 1 lb 4 oz Bulgur wheat, dry
        • - - Water
        • - - Salt
        • 2 lb 12 oz *Fresh tomatoes, unpeeled, diced
        • 1 lb 6 oz *Fresh cucumbers,peeled, seeded, diced
        • 1½ oz Fresh parsley, chopped
        • 8 oz *Fresh onions, diced
        • 5 oz *Fresh red bell peppers, diced
        • - - Fresh mint, chopped
        • - - Ground cumin
        • - - Lemon Juice
        • - - Olive oil

        Measure

        • 3½ cups Quinoa, dry
        • 3¼ cups Bulgur wheat, dry
        • 1 gal Water
        • 2½ tsp Salt
        • 2 qt *Fresh tomatoes, unpeeled, diced
        • 1 qt *Fresh cucumbers, peeled, seeded, diced
        • 2 cups Fresh parsley, chopped
        • 1½ cups *Fresh onions, diced
        • 1 cup *Fresh red bell peppers, diced
        • ¼ cup Fresh mint, chopped
        • 1 tsp Ground cumin
        • 1¼ cups Lemon Juice
        • ⅓ cup Olive oil

        50 Servings

          Weight

          • 2 lb 6 oz Quinoa, dry
          • 2 lb 8 oz Bulgur wheat, dry
          • - - Water
          • - - Salt
          • 5 lb 8 oz *Fresh tomatoes, unpeeled, diced
          • 2 lb 12 oz *Fresh cucumbers, peeled, seeded, diced
          • 3 oz Fresh parsley, chopped
          • 1 lb *Fresh onions, diced
          • 10 oz *Fresh red bell peppers, diced
          • - - Fresh mint, chopped
          • - - Ground cumin
          • - - Lemon Juice
          • - - Olive oil

          Measure

          • 1 qt 3 cups Quinoa Dry
          • 1 qt 2½ cup Bulgur wheat, dry
          • 2 gal Water
          • 1 Tbsp 2 tsp Salt
          • 1 gal *Fresh tomatoes, unpeeled, diced
          • 2 qt *Fresh cucumbers, peeled, seeded, diced
          • 1 qt Fresh parsley, chopped
          • 3 cups *Fresh onions, diced
          • 2 cups *Fresh red bell peppers, diced
          • ½ cup Fresh mint, chopped
          • 2 tsp Ground cumin
          • 2½ cups Lemon juice
          • ⅔ cup Olive oil

          Instructions

          • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
          • Combine quinoa, bulgur wheat, water, and salt in a large covered stock pot.
          • Bring to a boil. Reduce heat to low. Simmer uncovered for 10-15 minutes until water is completely absorbed.
            Note: When done, quinoa will be soft, and a white ring will pop out of the kernel. The white ring will only appear when it is fully cooked. Fluff.
          • Refrigerate and set aside for step 7.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Combine tomatoes, cucumbers, parsley, onions, bell peppers, mint, and cumin in a large bowl. Toss well.
            For 25 servings, about 4 lb 13 oz (3 qt 3 cups)
            For 50 servings, about 9 lb 10 oz (1 gal 3 qt 2 cups)
          • Add cooled quinoa and bulgur wheat.
            For 25 servings about 7 lb 9 oz (1 gal)
            For 50 servings, about 15 lb 2 oz (2 gal)
          • Add lemon juice and olive oil. Stir well.
          • Transfer 13 lb 2 oz (1 gal 3 qt) Tabbouleh to a steam table pan (12" x 20" x 4").
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Critical Control Point: Hold at 40 °F or below.
          • Serve 1 cup. (Portion with 8 oz spoodle).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 8oz spoodle (1 cup) | Calories: 90 | Total Carbohydrate: 13g | Protein: 2g | Total Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 249mg | Potassium: 253mg | Dietary Fiber: 3g | Total Sugars: 3g | Vitamin C: 19mg | Vitamin D: 0IU | Calcium: 26mg | Iron: 1mg | Vitamin A: 38mcg