Tabbouleh with Hard Boiled Eggs & Feta


It’s not always easy making good use of all the eggs we decorate for Easter. Especially when another deviled egg seems like the last thing we want on our plates. So, here’s a classic grain salad with a twist. Tabbouleh is a popular middle eastern salad filled with simple and fresh flavors that are the perfect way to kick off spring. This recipe takes those classic flavors and kicks it up a notch by adding egg and feta. A pairing that does not disappoint!

1 cup Bulgar wheat
2 tbsp 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 better “boiled” eggs, coarsely chopped
1/2 cup feta cheese
pita bread for serving (optional)

Add 1 cup of Bulgar wheat and 2 cups of water to the inner pot of your Aroma Rice Cooker. Cook Bulgar using the White Rice or Cook function 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.



Over to You
What’s your version of a Mediterranean salad? Share and inspire us!

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