Terrific Tabouli
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Servings: 50
Ingredients
3 lbs. 4 oz. OR ½ gallon + 1/3 cup Bulgur, dry OR brown rice, dry
½ gallon Water
¾ cup Olive oil
1 pint + ½ cup Tomato, fresh, diced
1 pint + ½ cup Cucumber, diced (optional)
1 pint + ½ cup Onion, yellow, diced (optional)
1 pint + ½ cup Parsley leaves, fresh, minced
1 cup Lemon juice
1 ½ Tbsp. Garlic, minced OR ½ cup Garlic powder
Salt 1 ½ Tbsp.
1 ½ Tbsp. Black pepper
Servings: 100
Ingredients
6 lbs. 8 oz. OR 1 gallon + 2/3 cup Bulgur, dry OR brown rice, dry
1 gallon Water
1 ½ cup Olive oil
1 quart + 1 cup Tomato, fresh, diced
1 quart + 1 cup Cucumber, diced (optional)
1 quart + 1 cup Onion, yellow, diced (optional)
1 quart + 1 cup Parsley leaves, fresh, minced
1 pint Lemon juice
3 Tbsp. Garlic, minced OR 1 cup Garlic powder
3 Tbsp. Salt
3 Tbsp. Black pepper
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. In a large bowl, pour the water over the bulgur, cover and let stand for 20-30 minutes until the water is
absorbed. Note: The water can be room temperature, warm or boiling.
*If using brown rice, prepare as directed on package.
2. Add the parsley, tomato, cucumber, onion and garlic to the bulgur; mix thoroughly to combine.
3. In a separate bowl, combine the oil, lemon juice and salt; stir to combine.
4. Add the oil mixture to the bulgur (or rice) and evenly coat.
5. Chill in the refrigerator or cooler until meal service. To prepare a day ahead, store tabouli salad in
airtight container overnight.
HACCP Critical Control Point: Hold at 40°F or below.
Serving information
Use a 4 ounce spoodle or #8 scoop to provide one grain equivalent.
Nutrition information per ½ cup serving
Calories: 106 Total Fat: 4g Saturated Fat: 1g Monounsaturated Fat: 3g Polyunsaturated Fat: 1g Trans Fat:0g Cholesterol: 0mg Carbohydrate: 16g Fiber: 4g Total Sugar: 1g Protein: 3g Sodium: 242mg Vitamin A: 33μg Vitamin C: 12mg Calcium: 21mg Iron: 1mg Folate: 28μg