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Tabbouleh USDA Recipe for Schools

Try our Tabbouleh! It is a refreshing combination of quinoa, bulgur wheat, tomatoes, cucumbers, parsley, onions, bell peppers, mint, lemon juice, olive oil, and spices.
NSLP/SBP CREDITING INFORMATION
³⁄4 cup (6 fl oz spoodle) provides ¹⁄4 cup red/orange vegetable and 1 oz equivalent grains.
Course: Side Dish, Salad, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad, Plant-based
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 61

Ingredients

50 Servings

    Weight

    • 1 lb 8 oz Quinoa, dry
    • 1 lb 10 oz Bulgur wheat, dry
    • - - Water
    • - - Salt
    • 4 lb 14 oz *Fresh tomatoes, unpeeled, diced
    • 2 lb 8 oz *Fresh cucumbers, peeled, seeded, diced
    • 3 oz Fresh parsley, chopped
    • 12 oz *Fresh onions, diced
    • 10 oz *Fresh red bell peppers, diced
    • - - Fresh mint, chopped
    • - - Ground cumin
    • - - Lemon Juice
    • - - Olive oil

    Measure

    • 1 qt Quinoa, dry
    • 1 qt Bulgur wheat, dry
    • 2 qt 2¹⁄2 cups Water
    • 1 Tbsp 1 tsp Salt
    • 2 qt 2¹⁄4 cups 2 Tbsp *Fresh tomatoes, unpeeled, diced
    • 1 qt 2²⁄3 cups 3 Tbsp 1 tsp *Fresh cucumbers, peeled, seeded, diced
    • 1 qt Fresh parsley, chopped
    • 2¹⁄4 cups 2 Tbsp *Fresh onions, diced
    • 2 cups *Fresh red bell peppers, diced
    • ¹⁄4 cup Fresh mint, chopped
    • ¹⁄2 tsp Ground cumin
    • 1¹⁄3 cups Lemon Juice
    • ¹⁄4 cup 2 Tbsp Olive oil

    100 Servings

      Weight

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

      Measure

      • 2 qt Quinoa Dry
      • 2 qt Bulgur wheat, dry
      • 1 gal 1 qt 1 cup Water
      • 2 Tbsp 2 tsp Salt
      • 1 gal 1 qt ³⁄4 cup *Fresh tomatoes, unpeeled, diced
      • 3 qt 1³⁄4 cups *Fresh cucumbers, peeled, seeded, diced
      • 2 qt Fresh parsley, chopped
      • 1 qt ³⁄4 cup *Fresh onions, diced
      • 1 qt *Fresh red bell peppers, diced
      • ¹⁄2 cup Fresh mint, chopped
      • 1 tsp Ground cumin
      • 2²⁄3 cups Lemon juice
      • ³⁄4 cup Olive oil

      -

      50 Servings

        Weight

        • 1 lb 8 oz Quinoa, dry
        • 1 lb 10 oz Bulgur wheat, dry
        • - - Water
        • - - Salt
        • 4 lb 14 oz *Fresh tomatoes, unpeeled, diced
        • 2 lb 8 oz *Fresh cucumbers, peeled, seeded, diced
        • 3 oz Fresh parsley, chopped
        • 12 oz *Fresh onions, diced
        • 10 oz *Fresh red bell peppers, diced
        • - - Fresh mint, chopped
        • - - Ground cumin
        • - - Lemon Juice
        • - - Olive oil

        Measure

        • 1 qt Quinoa, dry
        • 1 qt Bulgur wheat, dry
        • 2 qt 2¹⁄2 cups Water
        • 1 Tbsp 1 tsp Salt
        • 2 qt 2¹⁄4 cups 2 Tbsp *Fresh tomatoes, unpeeled, diced
        • 1 qt 2²⁄3 cups 3 Tbsp 1 tsp *Fresh cucumbers, peeled, seeded, diced
        • 1 qt Fresh parsley, chopped
        • 2¹⁄4 cups 2 Tbsp *Fresh onions, diced
        • 2 cups *Fresh red bell peppers, diced
        • ¹⁄4 cup Fresh mint, chopped
        • ¹⁄2 tsp Ground cumin
        • 1¹⁄3 cups Lemon Juice
        • ¹⁄4 cup 2 Tbsp Olive oil

        100 Servings

          Weight

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

          Measure

          • 2 qt Quinoa Dry
          • 2 qt Bulgur wheat, dry
          • 1 gal 1 qt 1 cup Water
          • 2 Tbsp 2 tsp Salt
          • 1 gal 1 qt ³⁄4 cup *Fresh tomatoes, unpeeled, diced
          • 3 qt 1³⁄4 cups *Fresh cucumbers, peeled, seeded, diced
          • 2 qt Fresh parsley, chopped
          • 1 qt ³⁄4 cup *Fresh onions, diced
          • 1 qt *Fresh red bell peppers, diced
          • ¹⁄2 cup Fresh mint, chopped
          • 1 tsp Ground cumin
          • 2²⁄3 cups Lemon juice
          • ³⁄4 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.
          • Add cooled quinoa and bulgur wheat.
          • Add lemon juice and olive oil. Stir well.
          • Transfer 1 gal 2 cups (about 7 lb 12 oz) tabbouleh to a steam table pan (12" x 20" x 2¹⁄2").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Critical Control Point: Hold at 40 °F or below.
          • Portion with 6 fl oz spoodle (³⁄4 cup).

          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: 0³⁄4 cup (6 fl oz spoodle) | Calories: 61 | Total Carbohydrate: 9g | Protein: 2g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 195mg | Potassium: 207mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin C: 0mg | Vitamin D: 0IU | Calcium: 18mg | Iron: 1mg