Tabbouleh
50 servings
Crediting:
3⁄4 cup (6 fl oz spoodle) provides:
- 1⁄4 cup red/orange vegetable and 1 oz equivalent grains.
PrimeroEdge: SR109950
Ingredients
Tabbouleh
| 1 qt (1 lb 8 oz) Quinoa, dry |
| 1 qt (1 lb 10 oz) Bulgur wheat, dry |
| 2 qt + 2½ cups Water |
| 1 Tbsp + 1 tsp Salt |
| *2 qt + 2¼ cups + 2 Tbsp (4 lb 14 oz) Tomatoes, fresh, unpeeled, diced |
| *1 qt + 2 ⅔ cups + 3 Tbsp + 1 tsp (2 lb 8 oz) Cucumbers, fresh, peeled, seeded, diced |
| 1 qt (3 oz) Parsley, fresh, chopped |
| *2¼ cups + 2 Tbsp (12 oz) Onions, fresh, diced |
| *2 cups (10 oz) Red bell peppers, fresh, diced |
| ¼ cup Mint, fresh, chopped |
| ½ tsp Cumin, ground |
| 1⅓ cups Lemon juice |
| ¼ cup + 2 Tbsp Olive oil |
Tabbouleh Directions
- Rinse quinoa in a fi ne-mesh strainer until water runs clear, not cloudy.
- Combine quinoa, bulgur wheat, water, and salt in a large, covered stock pot.
- 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.
- Refrigerate and set aside for step 7.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Combine tomatoes, cucumbers, parsley, onions, bell peppers, mint, and cumin in a large bowl. Toss well.
- Add cooled quinoa and bulgur wheat.
- Add lemon juice and olive oil. Stir well.
- Transfer 1 gal 2 cups (about 7 lb 12 oz) tabouleh to a steam table pan (12" x 20" x 2 1⁄2"). For 50 servings, use 2 pans.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Critical Control Point: Hold at 40 °F or below.
- Portion with 6 fl oz spoodle (3⁄4 cup).
Notes
*Note: See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
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| 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 Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
