Couscous, vegetable and egg salad
Couscous, vegetables and egg, this is the ultimate power salad. High in protein and fibre, quick to make and very tasty.
Serves: 4
Time to make: 20 mins
Total cost: $13.36 / $3.34 per serve
(at time of publication)
Ingredients
- 1 cup couscous
- 1 lemon, zest and juice
- 2 tablespoons olive oil
- 2 tablespoons Moroccan seasoning
- 2 tablespoons chopped fresh coriander or fresh parsley
- 400g can chickpeas, rinsed
- 4 cups diced or grated vegetables such as snow peas, cherry tomatoes, capsicums, cucumber, red onions, courgettes
- 4 cups rocket
- 4 hard-boiled eggs, quartered
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Instructions
1 Place couscous in a medium bowl and pour over 1 cup boiling water. Soak for 3 minutes then fluff with a fork.
2 In a small bowl mix lemon zest, lemon juice, oil, Moroccan seasoning and coriander together. Stir into couscous along with chickpeas and vegetables. Stir rocket through and top with eggs.
Variations
Make it gluten free: Prepare brown rice instead of couscous and check Moroccan seasoning is gluten free.
See also:
Recipe ideas
Couscous vegetable and egg salad
Nutrition Info (per serve)
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Calories 416cal
-
Kilojoules 1740kJ
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Protein 20g
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Total fat 15g
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–Saturated fat 3g
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Carbohydrates 50g
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–Sugars 10g
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Dietary fibre 11g
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Sodium 260mg
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Calcium 170mg
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Iron 5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
