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If you love fresh, zesty salads, then you’re going to enjoy this single serving Tabbouleh (Tabouli) recipe. It’s a lemony herb salad made with bulgur wheat, plenty of parsley and mint, and finely chopped vegetables. This recipe is quick to prepare, and it’s perfect for a light lunch or a side dish to your main meal. Tabbouleh is a classic Middle Eastern dish that’s both healthy and delicious.
Looking for more delicious single serving salad recipes? Check out our vinegar-based Coleslaw, zesty Brussels Sprouts Salad, vibrant Sicilian Orange Salad, hearty Sweet Potato and Black Bean Salad, and our refreshing Spinach and Orzo Salad.
Why You’ll Love This Tabbouleh Recipe
- Quick and Easy: This recipe comes together quickly and easily.
- Fresh and Flavorful: The combination of fresh herbs, lemon juice, and crunchy vegetables makes each bite refreshing.
- Healthy: Packed with nutrients from the vegetables and whole grains, this salad is as healthy as it is tasty.
- Versatile: You can enjoy it on its own, as a side dish, or even as part of a mezze platter.
- Perfect Portion: This recipe yields one generous serving of Tabbouleh (tabouli). It can easily be doubled to serve two or three people. If served as a side dish along with a main, it can be enough for two people to enjoy.
If you’re cooking for one and don’t want to deal with leftovers, this single serving Tabouli recipe is perfect for you. It’s tailored to provide just the right amount for one or two people, so you won’t have an abundance of leftovers cluttering your fridge. The simple dressing, made with olive oil, lemon juice, garlic, salt, and a touch of cumin, enhances the natural flavors of the fresh ingredients. The crunch of the vegetables and the brightness of the herbs make every bite satisfying and delicious.
Ingredients
If you have any ingredients leftover from this small batch tabbouleh recipe, check out our Leftover Ingredients Recipe Finder.
- Bulgur Wheat: Quick-cooking coarse bulgur is used here because it’s more readily available. If you can find fine bulgur, use it for a more traditional texture.
- Olive Oil: Use extra virgin olive oil for the best flavor.
- Lemon Juice: Freshly squeezed lemon juice gives the best taste. Use extra lemon juice to make a Blackberry Cobbler!
- Garlic: Fresh garlic is preferred.
- Salt: Regular table salt or kosher salt works well.
- Curly Parsley: The key herb in this salad. Make sure to chop it finely. Consider using extra parsley in Cheddar Biscuits.
- English Cucumber: Although not always found in tabbouleh recipes, I love the crunch they add. This type of cucumber is also known as hothouse cucumbers and they are usually seedless. If you use regular cucumbers, be sure to peel them, slice them in half, and remove the seeds before chopping. If you’ve got extra cucumbers, use them to make Tzatziki Sauce or Cucumber Salsa.
- Roma Tomato: This is our preferred type of tomato for this recipe because it has fewer seeds and less water, which helps keep the salad from becoming too watery.
- Fresh Mint: Traditionally used in tabbouleh salads and adds a refreshing taste. Consider using any extra mint in a Mint Julep.
- Green Onion: Adds a mild onion flavor. Both the white and green parts are used.
- Cumin: Adds a subtle earthy flavor that complements the other ingredients. If you don’t have cumin, you can skip it, but it adds a nice touch to the salad.
Understanding Bulgur Wheat
Bulgur wheat is an essential component of Tabbouleh. It can be a confusing ingredient because bulgur comes in different sizes, ranging from coarse to fine. The most important thing to know is which size to use and how to prepare it.
I find coarse bulgur to be more readily available than the fine kind, so that’s what I usually use. In this recipe, I cook the coarse bulgur in boiling water. If you’re using fine bulgur, you can typically cook it by soaking the small granules in hot water. Knowing these details helps you achieve the right texture and flavor in your Tabbouleh.
For this recipe, we use 1/3 cup of uncooked coarse bulgur, which when cooked yields around 2/3 cup.
Recipe Variations
Here are some fun ways to mix up this Middle Eastern salad recipe:
- Quinoa Tabouli: Substitute quinoa for a gluten-free option.
- Spicy Tabouli: Add a pinch of red pepper flakes for some heat.
- Fruit Tabouli: Add diced apples or pomegranate seeds for a sweet twist.
- Nutty Tabouli: Sprinkle in some toasted pine nuts or almonds.
- Avocado Tabouli: Mix in diced avocado for creaminess.
- Vegan Tabouli: This recipe is already vegan, but you can add more plant-based ingredients like chickpeas.
- Garlic Lovers: Double the garlic for a more intense flavor.
- Lemony Tabouli: Add extra lemon juice if you love a tangy salad.
- Herb Tabouli: Add more herbs like dill or cilantro.
- Greek Tabouli: Add feta cheese and Kalamata olives for a Greek twist.
How To Make Tabbouleh For One
These step-by-step photos and instructions are here to help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium-sized bowl, whisk together the olive oil, lemon juice, garlic, salt, and ground cumin.
- Add the finely chopped parsley, cucumber, tomato, mint, green onions, and cooked bulgur to the bowl. Toss everything to combine.
- Taste and add more salt if needed. Chill until ready to enjoy.
Expert Tips
- Rinse the Bulgur: Rinse the bulgur under cold water before cooking.
- Wash and Dry Herbs: Wash and dry all the herbs well to prevent excess moisture from getting into the salad.
- Hand-Cut Herbs: Hand-cut the parsley and mint with a very sharp knife to prevent bruising. I do not recommend using a food processor, as it can make the salad pulpy.
- Add More Herbs: Don’t be afraid to add more parsley or mint if you like a stronger herb flavor.
- Adjust Seasonings: Taste and adjust the lemon juice, salt, and olive oil to your preference.
- Let It Sit: Allow the salad to sit for at least 15 minutes before eating to let the flavors meld.
What To Serve With Tabbouleh
Tabbouleh pairs wonderfully with a variety of dishes. Here are some ideas:
- Grilled or Baked Chicken: The freshness of Tabbouleh complements chicken perfectly.
- Hummus: Use Tabbouleh as a topping for hummus.
- Pita Bread: Enjoy it with warm pita bread.
- Baba Ganoush: Combine it with baba ganoush for a delightful mezze platter.
- Greek Yogurt: A dollop of Greek yogurt on the side adds creaminess.
- Baked Fish: Perfect alongside fish.
- Chicken Shawarma: The zesty flavor of Tabbouleh pairs wonderfully with the spiced chicken shawarma.
- Romaine Lettuce Cups: Serve Tabbouleh in lettuce cups for a fresh presentation.
Frequently Asked Questions
No, bulgur wheat contains gluten. You can substitute quinoa for a gluten-free option.
Yes, it tastes even better the next day.
Store in an airtight container in the refrigerator for up to 3 days.
Absolutely. Just double the ingredient amounts.
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 single serve 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!
Tabbouleh For One
Equipment
Ingredients
- ⅓ cup coarse bulgur wheat* (2 oz dry/60g)
- 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 the bulgur in a mesh strainer under cool running water. Place the bulgur in a 1-quart saucepan. Add 1/2 cup of water to the pan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 12 to 15 minutes.Remove from the heat and set aside to cool.
- In a medium-sized bowl, whisk together the olive oil, lemon juice, garlic, ⅛ teaspoon salt, and cumin.
- Add the finely chopped parsley, cucumber, tomato, mint, green onions, and cooked bulgur to the bowl. Toss everything to combine.
- Taste and add the remaining salt if needed. Chill until ready to enjoy.
Notes
- Rinse the Bulgur: Rinse the bulgur under cold water before cooking.
- Wash and Dry Herbs: Wash and dry all the herbs well to prevent excess moisture from getting into the salad.
- Hand-Cut Herbs: Hand-cut the parsley and mint with a very sharp knife to prevent bruising. I do not recommend using a food processor, as it can make the salad pulpy.
- Add More Herbs: Don’t be afraid to add more parsley or mint if you like a stronger herb flavor.
- Adjust Seasonings: Taste and adjust the lemon juice, salt, and olive oil to your preference.
- Let It Sit: Allow the salad to sit for at least 15 minutes before eating to let the flavors meld.
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.
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! 😊