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Recipe for Fresh California Style Tabbouleh Salad

Mediterranean salad recipe with a colorful variety of California grown fresh vegetables and garbanzo beans developed by the California Culinary Centers for school food service menu planning.

Fresh California Style Tabbouleh Salad

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Yields 40 Servings

This recipe yields one large serving bowl of fresh California style tabbouleh salad for 40 servings: ⅔ cup or one number 6 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 2½ pounds dry bulgur wheat
  • 2 quarts and 2 cups water
  • 1 pound fresh cucumber as purchased (AP)
  • 1 pound fresh whole zucchini squash AP
  • 8 ounces fresh baby carrots, ready-to-use AP
  • 8 ounces fresh red bell peppers AP
  • 1 quart and 3 cups whole kernel corn or ½ number 10 can (U.S. Department of Agriculture [USDA] food item)
  • 2 quarts and ½ cup canned garbanzo beans or ½ number 10 can (USDA food item)
  • 4 ounces fresh green onion AP
  • 3 ounces fresh mint AP
  • 6 ounces Italian parsley bunches AP
  • 1 cup olive oil
  • 1 cup lemon juice
  • 2 teaspoons kosher salt
  • 1 tablespoon black ground pepper

Directions

  1. Place bulgur wheat in steam table pan. Boil water in separate pot. Then cover the bulgur with boiling water and let sit for one hour.
  2. Drain excess water off of bulgur.
  3. Rinse cucumbers under cool running water. Trim the ends of the cucumbers. Chop cucumbers into ½ inch pieces to equal 2¾ cups.
  4. Rinse zucchini under cool running water. Trim the ends of the zucchini. Chop zucchini into ½ inch pieces to equal 3⅛ cups.
  5. Rinse carrots under cool running water. Chop carrots into ½ inch pieces to equal 3⅛ cups.
  6. Rinse peppers under cool running water. Remove pith and seeds from peppers. Chop peppers into ½ inch pieces to equal 3⅛ cups.
  7. Drain corn and beans and set aside.  
  8. Rinse green onion under cool running water and trim. Slice green onion into ¼ inch slices.
  9. Rinse mint under cool running water. Remove stems from mint and chop leaves.
  10. Rinse parsley under cool running water. Remove stems from parsley and chop leaves.
  11. Add cucumbers, zucchini, carrots, peppers, corn, beans, green onion, mint, and parsley to bulgur and toss gently.
  12. Add olive oil and lemon juice to bulgur and toss gently.
  13. Add salt and pepper.
  14. Cover and refrigerate at 41°F or below for one hour.
  15. Portion with ⅔ cup or one number 6 scoop into individual serving bowl.

Nutritional Analysis

  • Calories, in K calories: 232
  • Carbohydrates, in grams: 39.5
  • Protein, in grams: 6.9
  • Saturated fat, in grams: 0.94
  • Trans fat, in grams: 0
  • Total fat, in grams: 6.7
  • Sodium, in milligrams: 237.10

Yields 80 Servings

This recipe yields one large serving bowl of fresh California style tabbouleh salad for 80 servings: ⅔ cup or one number 6 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 5 pounds dry bulgur wheat
  • 1 gallon and 1 quart water
  • 2 pounds of fresh cucumber as purchased (AP)
  • 2 pounds fresh whole zucchini squash AP
  • 1 pound fresh baby carrots, ready-to-use AP
  • 1 pound fresh red bell peppers AP
  • 3 quarts and 2 cups whole kernel corn or 1 number 10 can (U.S. Department of Agriculture [USDA] food item)
  • 1 gallon and 1 cup canned garbanzo beans or 1 number 10 can (USDA food item)
  • 8 ounces fresh green onion AP
  • 6 ounces fresh mint AP
  • 12 ounces Italian parsley bunches AP
  • 2 cups olive oil
  • 2 cups lemon juice
  • 1 tablespoon and 1 teaspoon kosher salt
  • 2 tablespoons black ground pepper

Directions

  1. Place bulgur wheat in steam table pan. Boil water in separate pot. Then cover the bulgur with boiling water and let sit for one hour.
  2. Drain excess water off bulgur.
  3. Rinse cucumbers under cool running water. Trim the ends of the cucumbers. Chop cucumbers into ½ inch pieces to equal 1 quart and 1½ cups.
  4. Rinse zucchini under cool running water. Trim the ends of the zucchini. Chop zucchini into ½ inch pieces to equal 1 quart and 2¼ cups.
  5. Rinse carrots under cool running water. Chop carrots into ½ inch pieces to equal 6¼ cups.
  6. Rinse peppers under cool running water. Remove pith and seeds from peppers. Chop peppers into ½ inch pieces to equal 1 quart and 2¼ cups.
  7. Drain corn and beans and set aside.  
  8. Rinse green onion under cool running water and trim. Slice green onion into ¼ inch slices.
  9. Rinse mint under cool running water. Remove stems from mint and chop leaves.
  10. Rinse parsley under cool running water. Remove stems from parsley and chop leaves.
  11. Add cucumbers, zucchini, carrots, peppers, corn, beans, green onion, mint, and parsley to bulgur and toss gently.
  12. Add olive oil and lemon juice to bulgur and toss gently.
  13. Add salt and pepper.
  14. Cover and refrigerate at 41°F or below for one hour.
  15. Portion with ⅔ cup or one number 6 scoop into individual serving bowl.

Nutritional Analysis

  • Calories, in K calories: 232
  • Carbohydrates, in grams: 39.5
  • Protein, in grams: 6.9
  • Saturated fat, in grams: 0.94
  • Trans fat, in grams: 0
  • Total fat, in grams: 6.7
  • Sodium, in milligrams: 237.10

General Recipe Information

Category

  • Salad recipes
  • Side dish recipes
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield 40 or yield 80–⅔ cup servings
  • Add 2 tablespoons fresh lemon juice to recipe, if desired.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • ½ ounce meat/meat alternative
  • ⅜ cup vegetables

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Canned garbanzo beans
  • Canned whole kernel corn

Recipe Roots (Flavor Profile)

  • Middle East
  • Mediterranean
  • Indian

Preparation Time

  • 45 minutes for 40 servings and 1 hour for 80 servings

Critical Control Point (CCP)

  • CCP: Hold Tabbouleh in refrigerator at 41°F or lower for one hour before service.

Kid Rating

Five-fork kid rating.

Culinary Center

Woodlake Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Monday, May 8, 2023
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