Main Tabbouleh

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

½ cup provides:

1 cup Water
½ cup Bulgur, uncooked
¾ cup Cucumber, fresh, peeled, ¼
¾ cup Tomatoes, fresh, ¼
2 Tbsp Italian parsley, fresh, chopped
2 Tbsp Mint leaves, fresh, chopped
2 Tbsp Onion, green, with tops, fresh, chopped
1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
1 Tbsp Olive oil, extra virgin
2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
¼ tsp Salt, table
¼ tsp Black pepper, ground

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 20 minutes. Drain any excess liquid, fluff with a fork. Set aside and allow bulgur to cool to room temperature.
In a medium bowl, mix together bulgur, cucumber, tomato, parsley, mint, green onions, and garlic.
Prepare dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Combine dressing with the other ingredients; mix well.
Refrigerate: 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.
Critical Control Point: Hold at 40 °F or lower.

The 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: Cool to 40 °F or lower within 4 hours.
To prevent the salad from getting soggy, make sure the chopped vegetables are dry.

Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).