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

CACFP Home Childcare Crediting Information

½ cup provides:

  • ¼ cup vegetable and ½ oz equivalent grains.



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

Tabbouleh Directions

  1.  In a small stockpot, bring water to a rolling boil.
  2. 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.
  3. In a medium bowl, mix together bulgur, cucumber, tomato, parsley, mint, green onions, and garlic.
  4. Prepare dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  5. Combine dressing with the other ingredients; mix well.
  6. 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.
  7. 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).

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