Tabbouleh

Grains, Meat/Meat Alternative, Vegetable, Snack/Side, Mediterranean, Plant-Forward, Vegetarian, Vegan

Yield: 96 Servings

One 3/4-cup serving provides

 Grains: 1 serving

Vegetable: 3/8 cup

Ingredients

1 gal Water, boiling 

3 tbsp Table salt, divided use 

1 gal Bulgur wheat, dried 

 2 1/2 cups Apple cider vinegar (plus more to taste as needed) (See Recipe Notes) 

1/4 cup Garlic, minced 

2 tbsp Oregano, dried 

4 tsp Cumin, ground  

 2 tsp Black pepper, ground 

1 cup Oil, olive or canola 

1 gal Cucumber, peeled, seeded, diced  

2 qt Tomatoes, fresh, diced  

1 qt 1 cup  Carrots, peeled, grated 

 1 qt 1 cup Red onion, diced  

1 qt 1 cup Celery, minced 

2 qt Chickpeas , canned, rinsed and drained before measuring 

3 qt Parsley, fresh, flat-leaf, chopped| (See Recipe Notes)  

Method

  1. Stir together the boiling water and about 3/4 of the salt in a mixing bowl. Add the dry bulgur, stir until evenly moistened, cover, and let sit until the bulgur absorbs all the water, about 30 minutes. Fluff with a fork to separate the grains. 

  2. Stir together the vinegar, garlic, oregano, cumin, pepper, and the remaining salt. Blend in the oil and pour this dressing over the bulgur. 

  3.  Add the vegetables, garbanzo beans, and parsley and toss the salad together gently (use gloved hands or large serving spoons) until the vegetables are evenly distributed. 

  4. Keep chilled in covered, labeled, and dated containers until ready to serve. Serve a 3/4-cup portion (use a No. 6 scoop) 

Recipe Notes:

Ingredient Substitutions 

Lemon Juice for Cider Vinegar 

Replace the cider vinegar with lemon juice, if available. Use equal amounts. 

Parsley 

 Replace chopped fresh parsley with dried parsley flakes if necessary. To substitute dried for fresh, add 1 oz (1 cup) for 12 servings or 8 oz (8 cups) for 96 servings in step 3. Dried parsley flakes can vary greatly in flavor. You may wish to add more for both flavor and appearance. 

Source: Jeremy West, Greeley-Evans Weld County School District 6