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a bowl of tabbouleh on a silver tray next to fresh green onions.
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5 from 3 votes

Small Batch Tabbouleh

This small batch tabbouleh recipe is made with bulgur wheat, fresh herbs, vegetables, lemon juice, and olive oil for a light, refreshing salad. It’s easy to make and perfectly sized for one or two servings.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Dish, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Diet: Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: tabbouleh, tabouleh, tabouli
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

*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.
 
    • 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

Serving: 1serving | Calories: 335kcal | Carbohydrates: 15g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 578mg | Potassium: 293mg | Fiber: 1g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg

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