Tabbouli Egg Salad

Ingredients

1 cup (250 mL) chicken or vegetable broth
4 eggs, lightly beaten
1 cup (250 mL) couscous or instant rice
2 cups (500 mL) mixed fresh vegetables, chopped
1 green onion, chopped
1 tbsp (30 mL) fresh cilantro, chopped
1/2 cup (125 mL) fat-free Italian salad dressing
3 tbsp (45 mL) lemon or lime juice
1 tsp (5 mL) chili powder
to Taste salt and pepper

Directions

In a large saucepan, bring broth to a boil. Stirring constantly, slowly add eggs in a steady stream. Continue to stir and cook 1 minute, or just until eggs are set. Remove from heat. Stir in couscous; cover and let stand 5 minutes. Stir in chopped vegetables, green onion and cilantro. Combine salad dressing, lemon juice and chili powder. Toss with couscous until well combined. Season with salt and pepper. Refrigerate covered

Makes 4 servings

Preparation: 15 minutes

Cooking: 5 minutes

Nutrients per serving:

Calories: 289
Protein: 14.2 g
Carbohydrate: 44.4 g
Fat: 5.9 g