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Tabbouleh USDA Recipe for Child Care Centers

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
¹⁄2 cup (No. 8 scoop) provides ¹⁄4 cup vegetable and ¹⁄2 oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
Prep Time30 minutes
Cook Time30 minutes
Course: Side Dish, Salad, vegetarian
Cuisine: Mediterranean
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Salad, Whole Grain-Rich, Plant-based/Vegan
Program Meal Component: Grains, Vegetables, Whole Grain-Rich
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer
25 Servings
Calories: 68

Ingredients

25 Servings

    Weight

    • 32 oz Water
    • 12¹⁄2 oz Bulgur, uncooked
    • 14¹⁄2 oz *Cucumber, fresh, peeled, ¹⁄4" diced
    • 1 lb 7 oz *Tomatoes, fresh, ¹⁄4" diced
    • 1 oz *Parsley, Italian, fresh, chopped
    • 2 oz Mint, leaves, fresh, chopped
    • 2 oz *Onion, green with tops, fresh, chopped
    • - - *Garlic, fresh, minced
    • - - Oil, olive, extra virgin
    • - - Juice, lemon, fresh squeezed, seeds removed
    • - - OR
    • - - Lemon juice bottled
    • - - Salt, table
    • - - Black pepper, ground

    Measure

    • 1 qt Water
    • 2 cups Bulgur, uncooked
    • 3 cups 2 Tbsp *Cucumber, fresh, peeled, ¹⁄4" diced
    • 3 cups 2 Tbsp *Tomatoes, fresh, ¹⁄4" diced
    • ¹⁄2 cup *Parsley, Italian, fresh, chopped
    • 1⁄2 cup Mint, leaves, fresh, chopped
    • 1⁄2 cup *Onion, green with tops, fresh, chopped
    • 4 cloves OR 2 tsp *Garlic, fresh, minced
    • 1⁄4 cup Oil, olive, extra virgin
    • ¹⁄2 cup Juice, lemon, fresh squeezed, seeds removed
    • - - OR
    • ¹⁄2 cup Lemon juice bottled
    • 1 tsp Salt, table
    • 1 tsp Black pepper, ground

    50 Servings

      Weight

      • 64 oz Water
      • 1 lb 9 oz Bulgur, uncooked
      • 1 lb 13 oz *Cucumber, fresh, peeled, ¼" diced
      • 2 lb 14 oz *Tomatoes, fresh, ¼" diced
      • 2 oz *Parsley, Italian, fresh, chopped
      • 4 oz Mint, leaves, fresh, chopped
      • 4 oz *Onion, green with tops, fresh, chopped
      • - - *Garlic, fresh, minced
      • - - Oil, olive, extra virgin
      • - - Juice, lemon, fresh squeezed, seeds removed
      • - - OR
      • - - Lemon juice bottled
      • - - Salt, table
      • - - Black pepper, ground

      Measure

      • 2 qt Water
      • 1 qt Bulgur, uncooked
      • 1 qt 2¼ cups *Cucumber, fresh, peeled, ¼" diced
      • 1 qt 2¼ cups *Tomatoes, fresh, ¼" diced
      • 1 cup *Parsley, Italian, fresh, chopped
      • 1 cup Mint, leaves, fresh, chopped
      • 1 cup *Onion, green with tops, fresh, chopped
      • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
      • ½ cup Oil, olive, extra virgin
      • 1 cup Juice, lemon, fresh squeezed, seeds removed
      • - - OR
      • 1 cup Lemon juice bottled
      • 2 tsp Salt, table
      • 2 tsp Black pepper, ground

      -

      25 Servings

        Weight

        • 32 oz Water
        • 12¹⁄2 oz Bulgur, uncooked
        • 14¹⁄2 oz *Cucumber, fresh, peeled, ¹⁄4" diced
        • 1 lb 7 oz *Tomatoes, fresh, ¹⁄4" diced
        • 1 oz *Parsley, Italian, fresh, chopped
        • 2 oz Mint, leaves, fresh, chopped
        • 2 oz *Onion, green with tops, fresh, chopped
        • - - *Garlic, fresh, minced
        • - - Oil, olive, extra virgin
        • - - Juice, lemon, fresh squeezed, seeds removed
        • - - OR
        • - - Lemon juice bottled
        • - - Salt, table
        • - - Black pepper, ground

        Measure

        • 1 qt Water
        • 2 cups Bulgur, uncooked
        • 3 cups 2 Tbsp *Cucumber, fresh, peeled, ¹⁄4" diced
        • 3 cups 2 Tbsp *Tomatoes, fresh, ¹⁄4" diced
        • ¹⁄2 cup *Parsley, Italian, fresh, chopped
        • 1⁄2 cup Mint, leaves, fresh, chopped
        • 1⁄2 cup *Onion, green with tops, fresh, chopped
        • 4 cloves OR 2 tsp *Garlic, fresh, minced
        • 1⁄4 cup Oil, olive, extra virgin
        • ¹⁄2 cup Juice, lemon, fresh squeezed, seeds removed
        • - - OR
        • ¹⁄2 cup Lemon juice bottled
        • 1 tsp Salt, table
        • 1 tsp Black pepper, ground

        50 Servings

          Weight

          • 64 oz Water
          • 1 lb 9 oz Bulgur, uncooked
          • 1 lb 13 oz *Cucumber, fresh, peeled, ¼" diced
          • 2 lb 14 oz *Tomatoes, fresh, ¼" diced
          • 2 oz *Parsley, Italian, fresh, chopped
          • 4 oz Mint, leaves, fresh, chopped
          • 4 oz *Onion, green with tops, fresh, chopped
          • - - *Garlic, fresh, minced
          • - - Oil, olive, extra virgin
          • - - Juice, lemon, fresh squeezed, seeds removed
          • - - OR
          • - - Lemon juice bottled
          • - - Salt, table
          • - - Black pepper, ground

          Measure

          • 2 qt Water
          • 1 qt Bulgur, uncooked
          • 1 qt 2¼ cups *Cucumber, fresh, peeled, ¼" diced
          • 1 qt 2¼ cups *Tomatoes, fresh, ¼" diced
          • 1 cup *Parsley, Italian, fresh, chopped
          • 1 cup Mint, leaves, fresh, chopped
          • 1 cup *Onion, green with tops, fresh, chopped
          • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
          • ½ cup Oil, olive, extra virgin
          • 1 cup Juice, lemon, fresh squeezed, seeds removed
          • - - OR
          • 1 cup Lemon juice bottled
          • 2 tsp Salt, table
          • 2 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 30 minutes. Drain any excess liquid, fluff with a fork. Set aside and allow bulgur to cool to room temperature.
          • In a large bowl, mix together bulgur, cucumber, tomato, parsley, mint, green onions, and garlic.
          • Prepare dressing: In a medium bowl whisk together olive oil, lemon juice, salt, and pepper.
          • Combine dressing with the other ingredients, mix well.
          • Refrigerate and 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 (No.8 scoop).
            Critical Control Point: Hold at at 40 °F lower.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          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: To
          chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
          To prevent the salad from getting soggy, make sure the chopped vegetables are dry.

          Nutrition

          Serving: 0¹⁄2 cup (No. 8 scoop) | Calories: 68 | Total Carbohydrate: 11g | Protein: 2g | Total Fat: 2g | Saturated Fat: 0g | Sodium: 99mg | Dietary Fiber: 3g | Total Sugars: 1g | Calcium: 20mg | Iron: 1mg