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This small batch tabbouleh is bright, fresh, and full of flavor. It comes together quickly and is the perfect balance of herbs, citrus, and crunch. Whether you enjoy it on its own or as a side, this simple salad is one you’ll want to make again and again.
Why You’ll Love This Recipe
- Quick and Easy: Simple to make with minimal prep time.
- Fresh and Flavorful: Made with herbs, lemon juice, and crisp vegetables.
- Healthy and Light: Full of nutrients from whole grains and fresh ingredients.
- Versatile: Enjoy as a main dish, side, or part of a mezze platter.
- Perfectly Portioned: Makes one generous serving and can be doubled if needed.
I love this small batch tabbouleh recipe (tabouli) and make it often when I want something fresh, light, and full of flavor. It’s packed with parsley, mint, lemon, and crunchy vegetables—all the things I love in this salad. I hope you enjoy it as much as I do.
Looking for more single serving salad recipes? Try our small batch coleslaw, single serving brussels sprouts salad, small Sicilian orange salad, single serving sweet potato and black bean salad, or spinach and orzo salad for one.
Ingredients
If you have any ingredients leftover from this small batch tabbouleh recipe, check out our Leftover Ingredients Recipe Finder.
- Bulgur Wheat: This recipe uses 1/3 cup of uncooked coarse bulgur, which yields about 2/3 cup once cooked. Coarse bulgur is more widely available, but if you’re using fine bulgur, no boiling is needed—just soak it in hot water until tender.
- Lemon Juice: Freshly squeezed is best. Save any extra to make a single serving blackberry cobbler.
- Curly Parsley: The main herb in tabbouli. Chop it finely. Use any extra in small batch cheddar biscuits.
- English Cucumber: Adds crunch. These are usually seedless, so no peeling or seeding is needed. If using regular cucumbers, peel, slice in half, and remove the seeds. Extra cucumbers? Use them in small batch tzatziki sauce or fresh cucumber salsa.
- Fresh Mint: Adds a refreshing flavor. Traditional in tabbouli. Use leftovers in a mint julep.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Want to change things up? Try one of these simple variations on traditional tabbouleh:
- Quinoa Tabbouleh: Swap the bulgur for quinoa to make it gluten-free.
- Spicy Version: Add a pinch of red pepper flakes for a little heat.
- Lemony Variation: Use extra lemon juice for a tangier flavor.
- Avocado Addition: Stir in diced avocado for a creamy texture
- Greek Tabbouleh: Add crumbled feta and chopped Kalamata olives for a Mediterranean twist.
How To Make Tabbouleh
These photos and instructions are here to help you visualize how to make a small batch of tabbouleh. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium bowl, whisk together the olive oil, lemon juice, garlic, salt, and cumin.
- Add the parsley, cucumber, tomato, mint, green onions, and cooked bulgur. Toss to combine.
- Taste and adjust salt if needed. Chill until ready to serve.
Expert Tips
- Rinse the Bulgur: Rinse under cold water before cooking to remove any excess starch or dust.
- Wash and Dry Herbs Thoroughly: Drying the herbs well helps prevent the salad from becoming watery.
- Chop Herbs by Hand: Use a sharp knife to finely chop parsley and mint. Avoid using a food processor, which can make the salad mushy.
- Taste and Adjust: Feel free to add more lemon juice, olive oil, salt, or herbs to suit your taste.
- Let It Rest: Let the salad sit for at least 15 minutes before serving to allow the flavors to blend.
What To Serve With Tabbouleh
Tabbouleh is light and refreshing, making it a great side for many dishes. Here are a few ideas:
- Baked Chicken For One: A fresh contrast to the savory flavors.
- Small Batch Hummus or Baba Ganoush For One: Spoon it on top or serve alongside for a mezze-style plate.
- Single Serving Chicken Shawarma: Pairs well with the spiced meat.
Frequently Asked Questions
It will keep for up to 3 days in an airtight container, though the herbs and vegetables are freshest on the first day or two.
Yes, just double all the ingredients to make more servings.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy tabbouleh recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Tabbouleh
Equipment
Ingredients
- ⅓ cup coarse bulgur wheat (2 oz dry/60g) *see notes below
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic -grated
- ¼ teaspoon salt -divided
- ⅛ teaspoon ground cumin
- 1 cup finely chopped curly parsley
- ¼ cup diced English cucumber
- 1 small roma tomato -diced
- 2 tablespoons finely chopped mint leaves (⅛ cup)
- 1 green onion -white and green parts very finely chopped
Instructions
- Cook the Bulgur: Rinse bulgur under cool running water. In a 1-quart saucepan, combine bulgur with 1/2 cup of water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 12 to 15 minutes. Remove from heat and let cool.
- Make the Dressing: In a medium bowl, whisk together olive oil, lemon juice, garlic, 1/8 teaspoon salt, and cumin.
- Combine Ingredients: Add parsley, cucumber, tomato, mint, green onions, and cooled bulgur. Toss to combine.
- Season and Chill: Taste and add more salt if needed. Chill until ready to serve.
Notes
-
- Rinse the Bulgur: Rinse under cold water before cooking to remove any excess starch or dust.
-
- Wash and Dry Herbs Thoroughly: Drying the herbs well helps prevent the salad from becoming watery.
-
- Chop Herbs by Hand: Use a sharp knife to finely chop parsley and mint. Avoid using a food processor, which can make the salad mushy.
-
- Taste and Adjust: Feel free to add more lemon juice, olive oil, salt, or herbs to suit your taste.
-
- Let It Rest: Let the salad sit for at least 15 minutes before serving to allow the flavors to blend.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can you substitute barley for Bugatti?
I’m not familiar with Bugatti as an ingredient—if you’re asking about substituting barley for bulgur, then yes, you can. Cooked barley will give the salad a different texture, but it can still be a delicious variation.
Second attempt. Adjusted amounts somewhat and added 1/2 can of cannellini beans.Yum! I am on my second helping! Thanks so much!
Thank you so much for all the wonderful recipes. Especially the tabbouleh. It’s a favorite of mine and most of the recipes make so much that it spoils before you can eat it all.
Just a question I cannot have wheat what can I substitute?
Quinoa makes a great substitute.
Sorry, Joanie, just not interested in this recipe.
I understand, and thanks for your honesty. If you ever change your mind, I think you’ll find it’s a really delicious and refreshing dish. Your feedback is always appreciated! 😊