Fresh California Style Tabbouleh
Salad
Woodlake Unified School District
Woodlake USD Culinary Center Team
Same Day or
Advance Prep
Fresh California Style Tabbouleh Salad
Prep to Serve Time
Yield
Serving Size
2/3 cup (No. 6 Scoop)
Same day service
Per 40
Servings
45 minutes
1 - 12" x 20" x 4" steam table
pan
Temperature
at Service
Per 80
Servings
1 hour
1 - 12" x 20" x 6" steam table
pan
Cold
40 Servings
AP = As Purchased
Ingredients
Weight
Bulgur, wheat, dry
Measure
2 lb 8 oz
Water
80 Servings
AP = As Purchased
Weight
Measure
5 lb
2 qt 2 cup
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
1. Place bulgur in steam table pan. Boil water. Cover bulgur with boiling water and let sit for
one hour.
1 gal 1 qt
2. Drain excess water off of bulgur.
Cucumbers, fresh
1 lb AP
2 lb AP
3. Rinse cucumbers under cool running water. Trim ends. Chop into 1/2" pieces to equal
2-3/4 cups for 40 servings OR 1 quart + 1-1/2 cups for 80 servings.
Squash, zucchini, whole, fresh
1 lb AP
2 lb AP
4. Rinse zucchini under cool running water. Trim ends. Chop zucchini into 1/2" pieces to
equal 3-1/8 cups for 40 servings OR 1 quart + 2-1/4 cups for 80 servings.
Carrots, baby, fresh, ready-to-use
8 oz AP
1 lb AP
5. Rinse carrots under cool running water. Chop carrots into 1/2" pieces to equal 3-1/8 cups
for 40 servings OR 6-1/4 cups for 80 servings.
Peppers, bell, red, fresh
8 oz AP
1 lb AP
6. Rinse peppers under cool running water. Remove pith and seeds. Chop into 1/2" pieces
to equal 3-1/8 cups for 40 servings OR 1 quart + 2-1/4 cups for 80 servings.
Corn, whole kernel, canned
Recipe #
94
1/2 No.
10 can
(1 qt 3
cup)
District Recipe #
1 No. 10
can
(3 qt 2
cup)
7. Drain corn. Set aside.
4/11/2016
1:41 pm
Page 1 of 4
Fresh California Style Tabbouleh Salad
Woodlake Unified School District
40 Servings
AP = As Purchased
Ingredients
Weight
Beans, garbanzo, canned
Measure
80 Servings
AP = As Purchased
Weight
1/2 No.
10 can
(2 qt 1/2
cup)
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
1 No. 10
can
(1 gal 1
cup)
8. Drain beans. Set aside.
Onions, green, fresh
4 oz AP
8 oz AP
9. Rinse green onion under cool running water and trim. Slice green onion into 1/4" slices.
Mint, fresh
3 oz AP
6 oz AP
10. Rinse mint under cool running water. Remove stems from mint and chop leaves.
Parsley, Italian, bunches
6 oz AP
12 oz AP
11. Rinse parsley under cool running water. Remove stems from parsley and chop leaves.
Oil, olive
1 cup
2 cup
12. Add cucumbers, zucchini, carrots, peppers, corn, beans, green onion, mint, and parsley
to bulgur and toss gently.
Lemon juice
1 cup
2 cup
13. Add olive oil and lemon juice to bulgur and toss gently.
Salt, kosher
2 tsp
1 Tbsp 1
tsp
14. Add salt and pepper.
Pepper, black, ground
1 Tbsp
2 Tbsp
15. Cover and refrigerate at 41°F or below for one hour. Portion with 2/3 cup (No.6 scoop)
into individual serving bowl.
CCP: Hold Tabbouleh in refrigerator at 41°F or lower for one hour before service.
16. Serve 2/3 cup (No. 6 scoop) serving bowl of Tabbouleh.
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
0.50
1.00
1/4
1/8
3/8
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
232.00
Recipe #
39.50
94
Protein
Saturated Fat
Trans Fat
Total Fat
Sodium
grams
grams
grams
grams
mg
6.90
0.94
0.00
6.70
237.10
District Recipe #
4/11/2016
1:41 pm
Page 2 of 4
Fresh California Style Tabbouleh Salad
Woodlake Unified School District
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
Add 2 Tbsp fresh lemon juice to recipe if desired.
Recipe Roots (Flavor Profile)
Middle East
Mediterranean
Indian
Menu Category
Kid Rating (forks) Recipe Tips: (Include tips for preparing the recipe.)
Salad Recipes
Side Dish Recipes
Meatless or Plant-Based Recipes
Recipe #
94
5 Forks
District Recipe #
4/11/2016
1:41 pm
Page 3 of 4
Fresh California Style Tabbouleh Salad
Woodlake Unified School District
Recipe #
94
District Recipe #
4/11/2016
1:41 pm
Page 4 of 4