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Tabbouleh

Tabbouleh
tabbouleh on a white plate with garnish
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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

3/4 cup
Yield: 50 servings

Source:

JSI Back to Basics: Mediterranean Flavors Recipe (adapted from: USDA Recipe E-23)

Ingredients
 

  • 2 quarts + 2 ½ cups Water
  • 1/8 cup Salt, table
  • 3 lbs + 6 oz Bulgur, dry – see note
  • 4 ½ lbs + 6 oz Tomatoes, red, ripe, raw
  • 2 ½ lbs Cucumber, raw, peeled
  • 3 1/8 oz Parsley, raw
  • 12 oz Onions, raw
  • ¼ cup Mint leaves, fresh
  • 1 1/3 cup Lemon juice
  • ½ cup Oil, vegetable

Instructions:
 

  1. Add salt to water and bring to a boil.
  2. In a large bowl, combine bulgur and boiling water. Let stand for 30 minutes or until water is absorbed. Do not drain.
    If substituting with quinoa, rinse 3lbs. + 2oz. uncooked quinoa in a fine mesh strainer. Then, combine rinsed quinoa and 6 quarts + 2 cups of water and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover with a lid, and cook for about 15 minutes or until all of the water has been absorbed and quinoa the germ(white part) has separated from the seed. Remove from heat and let sit for 5 minutes covered, then fluff with a fork.
  3. Wash and dice tomatoes, cucumbers, parsley, onions, and mint. Add to bulgur.
  4. Add lemon juice and vegetable oil to bulgur mixture and toss to combine all ingredients. Spread mixture into each shallow pan (to a product depth of 2” or less).
  5. Cool to 41°F or lower within 4 hours.
  6. Hold for cold service at 41°F or lower.
  7. Portion with 6 oz ladle (3/4 cup).

Nutritional Analysis:

Calories: 138.94kcalCarbohydrates: 26.61gProtein: 4.44gFat: 2.75gSaturated Fat: 0.43gTrans Fat: 0gCholesterol: 0mgSodium: 289.73mgFiber: 4.72gSugar: 2.06g

Meal Component Information:

Grain – 1 oz equivalent
Vegetable – 0.125 cup

Note:

Choose USDA foods whenever available to save on cost.
You can substitute quinoa if bulgur is not available. The dish will be gluten-free with
 quinoa. In place of the bulgur, substitute with 3lbs + 2oz. uncooked quinoa and increase water to 6 quarts + 1 cup.