Egg and Couscous Salad
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Ingredients
Couscous
3 cup chicken or vegetable broth
4 egg
2 cup whole wheat couscous
19 oz can of chick peas, drained and rinsed
1 cup halved cherry tomatoes or chopped tomatoes
3/4 cup yellow or red sweet pepper, diced
3/4 cup carrot, diced or grated
1/2 cup green onion or sweet onion, chopped
1/3 cup parsley, fine chopped
salt and pepper
Herb Dressing
1/2 cup olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
Nutritional Facts
Amount Per Serving
398 Calories
Protein
14 g
Fat
18 g
Carbohydrates
48 g
Directions
1. In a large saucepan, bring broth to a boil. Whisk eggs in a small bowl; pour into broth, stirring constantly. Cook and stir just until eggs are set, about 1 minute. Remove saucepan from heat; stir in couscous. Cover and let stand for 5 minutes.
2. Stir couscous with a fork to fluff.
3. Herb Dressing: Meanwhile, in a small bowl or measuring cup, whisk together olive oil, red wine vinegar, lemon juice, dried basil, dried oregano, onion powder and garlic powder as listed in the Herb Dressing.
4. Pour Herb Dressing over couscous; stir well to coat. Stir in chick peas, tomatoes, sweet pepper, carrot, onion and parsley. Season with salt and pepper as desired.
5. Serve immediately or chill until serving. May be refrigerated up to 3 days.