Small Batch Tabbouleh
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A single serving of tabbouleh with bulgur, lots of parsley, mint, cucumber, and tomato in a lemon and garlic dressing. Chill it briefly before eating.
Ingredients
- ⅓ cup coarse bulgur wheat (2 ounces dry/60 g)
- ½ cup water to cook bulgur
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 garlic clove 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 chopped fresh mint
- 1 finely chopped green onion whites and greens
Equipment
- saucepan
- mixing bowl
- chef’s knife
Directions
- Rinse the bulgur under running water. Put it in a 1-quart saucepan with ½ cup water and bring to a boil.
- Turn the heat to low and simmer for 12 to 15 minutes. Take the pan off the heat and let the bulgur cool.
- In a mixing bowl, stir together the oil, lemon juice, garlic, ⅛ teaspoon salt, and cumin.
- Fold in the parsley, cucumber, tomato, mint, green onion, and cooled bulgur. Taste and add the remaining salt if you like.
- Chill until serving. The flavors improve after about 15 minutes.
Nutrition
Serving: 285g | Calories: 455kcal | Carbohydrates: 47g | Protein: 9.2g | Fat: 29g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 642mg | Potassium: 860mg | Fiber: 9.9g | Sugar: 4.1g | Vitamin A: 6163IU | Vitamin C: 102mg | Calcium: 145mg | Iron: 6.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ⅓ cup coarse bulgur wheat counted as dry bulgur, finely chopped curly parsley counted as fresh parsley, Roma tomato counted as tomatoes, chopped green onion counted as green onions. Brands and portions vary, so use it only as an approximation.