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Tabbouleh with Hard Boiled Eggs and Feta
A light, fresh and nutritious salad sure to brighten up any spread.
Prep: 15 min Total: 1 hr
1 cup bulgur wheat
2 tblsp olive oil
juice from 2 large lemons
2 cloves garlic, minced
1 1/2 bunches of parsley, finely chopped
1/2 cup mint leaves, finely chopped
4 green onions, finely chopped
1 tomato, chopped
3 boiled eggs, coarsely chopped
1/2 cup feta cheese
optional: pita bread for serving
Add 1 cup of bulgur wheat and 2 cups of water to the inner pot of your rice cooker. Cook bulgur using White Rice or Cook and let cool.
Whisk together the olive oil, lemon juice and garlic in a medium sized bowl. Add in all other ingredients and stir to combine. Refrigerate for at least 30 minutes to let the flavors marry.
Add 1 cup of water to the inner pot of your rice cooker. Wrap pita bread in foil and place in the Steam Tray. Steam for 5 minutes and leave on Keep-Warm until ready to serve.