Tabbouleh

50 servings

Crediting:

34 cup (6 fl oz spoodle) provides:

  • 14 cup red/orange vegetable and 1 oz equivalent grains.

PrimeroEdge: SR109950

Category: Tomato Recipes

Ingredients

Tabbouleh

1 qt (weight: 1 lb 8 oz)  Quinoa, dry
1 qt (weight: 1 lb 10 oz)  Bulgur wheat, dry
2 qt 2 ½ cups  Water
1 Tbsp 1 tsp  Salt
*2 qt 2 ¼ cups 2 Tbsp (weight: 4 lb 14 oz)  Tomatoes, fresh, unpeeled, diced
*1 qt 2 ⅔ cups 3 Tbsp 1 tsp (weight: 2 lb 8 oz)  Cucumbers, fresh, peeled, seeded, diced
1 qt (weight: 3 oz)  Parsley, fresh, chopped
*2 ¼ cups 2 Tbsp (weight: 12 oz)  Onions, fresh, diced
*2 cups (weight: 10 oz)  Red bell peppers, fresh, diced
¼ cup  Mint, fresh, chopped
½ tsp  Cumin, ground
1 ⅓ cups  Lemon juice
¼ cup 2 Tbsp  Olive oil

Tabbouleh Directions

  1. Rinse quinoa in a fi ne-mesh strainer until water runs clear, not cloudy.
  2. Combine quinoa, bulgur wheat, water, and salt in a large, covered stock pot.
  3. 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.
  4. Refrigerate and set aside for step 7.
  5. Critical Control Point: Cool to 40 °F or lower within 4 hours.
  6. Combine tomatoes, cucumbers, parsley, onions, bell peppers, mint, and cumin in a large bowl. Toss well.
  7. Add cooled quinoa and bulgur wheat.
  8. Add lemon juice and olive oil. Stir well.
  9. Transfer 1 gal 2 cups (about 7 lb 12 oz) tabouleh to a steam table pan (12" x 20" x 2 12"). For 50 servings, use 2 pans.
  10. Critical Control Point: Cool to 40 °F or lower within 4 hours.
  11. Critical Control Point: Hold at 40 °F or below.
  12. Portion with 6 fl oz spoodle (34 cup).

Recipe notes

*Note: See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Marketing Guide
Food as Purchased for 50 servings
Mature onions 14 oz
Tomatoes 5 lb 10 oz
Cucumbers 3 lb
Red bell peppers 14 oz
 

Source: USDA Standardized Recipes Project. Accessed from External LinkICN Child Nutrition Recipe Box.

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